In part one of this week's Three Course Meal, we gave you a look at Daniele Puleo, executive chef at and owner of Daniele Osteria and Brix Pizza and Wine Bar. In part two, we asked Puleo to complete our thoughts for us. In today's final installment, the chef shares a recipe for one of his favorite dishes, Spaghetti with Calamari, Palermo-style.
It is definitely worth writing home about and shockingly easy to make. Definitely an "impress your guests even if you don't know how to cook" kind of dish. The secret is using fresh ingredients and being careful not to overcook the dish at each step. Buon appetito!
SPAGHETTI E CALAMARI ALLA PALERMITANA
[Spaghetti with Calamari, Palermo-style]
Ingredients for two servings:
9 oz. Calamari rings
4 oz. Black olives sliced
2 oz. Small capers
1/2 chopped onion
3 diced medium size tomatoes
One bunch of baby arugula
3 oz. White wine
Extra virgin olive oil, salt and pepper.
Cook the spaghetti for eight minutes to assure it's al dente.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to the Observer's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Dallas's stories with no paywalls.
Support Our Journalism
In a sauté pan, add the olive oil and onion together with the tomatoes. When well-mixed add the olives and the capers with a pinch of salt and black pepper as desired. [Remember that olives and capers are already salted.]
Let the entire mix cook for about seven minutes and then splash it with the white wine. Soon after, add the calamari and sauté it well for an extra three to four minutes. At this point, throw in the baby arugula and quickly sauté one last time before adding the spaghetti. (The arugula doesn't need to cook all the way through.)
Plate and touch the top of the pasta with a bit more extra virgin olive oil.
Enjoy while hot!