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