Maloreddus are delicate, saffron-infused pasta with a lovely golden hue and a hint of warmth from the saffron. They are especially good paired with fish or seafood, and lend themselves well to sweet and sour combinations, like this dish featuring a light, fresh tomato sauce accented with lemon and briny olives. You can find maloreddus in Italian specialty stores or through online sources.

　　

Ingredients

serves 4

　　8 ounces dried maloreddus

　　1 lemon

　　2 cups Basic Tomato Sauce (page 216)

　　1 pound fresh squid, cleaned and sliced into ribbons

　　1 cup pitted, chopped Taggiasca olives

　　Kosher salt and freshly ground pepper

　　Extra-virgin olive oil, for drizzling

　　

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute less than the package directions say.

　　

Step 2

Remove the zest from the lemon with a fine grater. Cut the lemon in half.

　　

Step 3

While the pasta is cooking, heat the sauce in a high-sided pan over medium heat. When the sauce reaches a simmer, add the squid and cook for 2 to 3 minutes, or just until opaque. Do not overcook.

　　

Step 4

When the pasta is done, drain and tip into the pan with the sauce. Add the olives, juice of half the lemon, and salt and pepper to taste.

　　

Step 5

Divide among 4 shallow bowls. Sprinkle the lemon zest over the top, drizzle with olive oil, and serve.

　　Ethan Stowell's New Italian Kitchen