Calamari with Tomato Sauce |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Our family always has this on Christmas Eve as one of the seven fish dishes typically served. Ingredients:
3 tablespoons olive oil |
3 cloves garlic, sliced |
1 (28 ounce) can tomato puree |
28 fluid ounces water |
1/2 cup red wine |
1 teaspoon salt |
1 teaspoon white sugar |
crushed red pepper to taste |
1 (16 ounce) package uncooked linguine pasta |
3 pounds squid, cleaned and sliced into rings |
Directions:
1. Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
2. Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
3. Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.
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