If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 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.
- This recipe was entered in the contest for Your Best Squid or Octopus Recipe