Calamari alla marinara

By jaredpaventi
May 3, 2011
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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
  1. 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.
  2. 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.
  3. 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.

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