Description
A delightful calamari pasta dish with marinara sauce, perfect for a weeknight dinner.
Ingredients
- 1 lb calamari (squid), cleaned
- 1/4 cup extra virgin olive oil
- 5 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (more to taste)
- 28 ounces canned Italian plum tomatoes, undrained
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 12 ounces linguine
- 2 tablespoons chopped fresh parsley
Instructions
- Begin by bringing a large pot of salted water to a boil for the linguine.
- Rinse the squid bodies and tentacles under cool running water, then arrange them on a cutting board.
- Slice the squid bodies into 1/4-inch thick rings and cut any large tentacles in half.
- Pat the squid dry, transfer it to a plate, and refrigerate until ready to cook.
- Heat the olive oil in a sauté pan over medium heat.
- Add the minced garlic and crushed red pepper to the pan and sauté for about 2 minutes, until fragrant and pale golden. Avoid browning the garlic.
- Crush the tomatoes using your hands and add them (along with the juice) to the pan. Stir in the oregano and use a spatula to break up any large pieces. Simmer for 5 minutes, seasoning with salt and pepper to taste.
- Reduce the heat and let the sauce simmer gently for 20 minutes, adjusting seasoning as needed.
- Cook the linguine according to package directions until al dente. Drain and set aside.
- Add the calamari and chopped parsley to the sauce. Cook for 2 to 3 minutes until the calamari turns opaque, being careful not to overcook.
- Toss the cooked linguine with the sauce using tongs to combine. Plate individual servings.
Notes
Experiment with additional herbs like basil or thyme for nuanced flavors.
