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Fast and easy dinner to make from things in your pantry, fridge and freezer ** can also use frozen or fresh shrimp *
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CALAMARI TOMATO Sauce on PASTA
1 lb. squid, cleaned (I buy packages of frozen, cut-up squid)
1 TB. extra-virgin olive oil…………………..…2 TB butter
2 tsp crushed garlic………………………….....1 15-oz. can Italian diced tomatoes
1 cup white wine………………………………..1/2 tsp crushed red pepper
2 tsp. snipped fresh rosemary (or 1 tsp crushed dried rosemary)
1 tsp. dried oregano…………………………....1 tsp. dried basil
Kosher salt, to taste…………………………....1 lb. linguini or spaghetti
Fresh grated Parmesan cheese
***
If necessary, cut the squid into about 1/4" to 1/2" slices (easiest to do this when still partially frozen). Heat olive oil and butter together in a large sauté pan. Add garlic and cook over medium-high heat for about 5 minutes. Add undrained tomatoes and white wine. Cook sauce over high heat for 5 minutes, until slightly thickened.
Add crushed red pepper, rosemary, oregano and basil to the tomato sauce, lower heat, and simmer, uncovered, for about 5 minutes. Add the calamari, cover and simmer for another 15 minutes or so. Add salt to taste.
Meanwhile, bring large pot of salted water to boil, then add linguini or spaghetti and cook until tender; then drain well. Add drained pasta to sauce and toss to coat well. Sprinkle with Parmesan cheese to taste. Serves 3-4
1 lb. squid, cleaned (I buy packages of frozen, cut-up squid)
1 TB. extra-virgin olive oil…………………..…2 TB butter
2 tsp crushed garlic………………………….....1 15-oz. can Italian diced tomatoes
1 cup white wine………………………………..1/2 tsp crushed red pepper
2 tsp. snipped fresh rosemary (or 1 tsp crushed dried rosemary)
1 tsp. dried oregano…………………………....1 tsp. dried basil
Kosher salt, to taste…………………………....1 lb. linguini or spaghetti
Fresh grated Parmesan cheese
***
If necessary, cut the squid into about 1/4" to 1/2" slices (easiest to do this when still partially frozen). Heat olive oil and butter together in a large sauté pan. Add garlic and cook over medium-high heat for about 5 minutes. Add undrained tomatoes and white wine. Cook sauce over high heat for 5 minutes, until slightly thickened.
Add crushed red pepper, rosemary, oregano and basil to the tomato sauce, lower heat, and simmer, uncovered, for about 5 minutes. Add the calamari, cover and simmer for another 15 minutes or so. Add salt to taste.
Meanwhile, bring large pot of salted water to boil, then add linguini or spaghetti and cook until tender; then drain well. Add drained pasta to sauce and toss to coat well. Sprinkle with Parmesan cheese to taste. Serves 3-4
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