Calamari alla marinara

By jaredpaventi • May 3, 2011 • 0 Comments

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Author Notes: This is a hybrid of my father's recipe. I love my father dearly, but he uses far too much olive oil and red pepper for my liking. His version is almost an arrabiata; almost because it's so darn hot that you can't taste the fish. Dial it back and you have a looser red sauce with a great calamari flavor. I will actually skip the pasta and eat this like soup with some Italian bread. - jaredpaventi

Serves 4

3-4 pounds squid, tubes and tentacles, cleaned; tubes sliced into 1-inch rings and
28 ounces can of crushed tomatoes
14 ounces can of diced tomatoes in juice
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
3 cloves of garlic, minced
1/2 cup red wine (cabernet or cab blend)
salt to taste
red pepper to taste
2 tablespoons olive oil

In a dutch oven or small stockpot on high heat, add olive oil. When it begins to shimmer, add garlic and simmer on medium to medium-high heat for 3-4 minutes until aromatic.
Add all of your tomatoes, wine and herbs. Stir to combine and bring to a boil over medium heat. Allow to simmer and liquid to reduce slightly.
Add squid and any accumulated juices to the sauce, stirring to combine. Let simmer for 5-8 minutes until squid is cooked through, but not overcooked. Serve immediately over linguine or capellini.