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