I'm hopelessly in love with the new Gourmet Today cookbook. Like the yellow The Gourmet Cookbook, this tome is proving to be a reliable source of great recipes. On Saturday night I decided to make the book's Pasta with Squid, Tomatoes, and Capers. I was intrigued by the combination of squid, tomatoes, capers and of all things: raisins. Well, the unusual combo turned out to be a very pleasant surprise. Plus, I was thrilled to discover cleaned squid is a very affordable seafood option at my local market.
Eat it all while it's hot, this dish loses some of its luster upon re-heating (though it was still quite good). Note: The recipe says it serves four as a first course and two as a main dish, but there was enough for at least three servings of this yummy pasta as a main.
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