| Ingredients:
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2 ½ LB Fresh Calamari, rings and tentacles, cut as needed
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4 T Cooking Oil
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1 each Medium Green Pepper, chopped
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1 each Medium Onion, chopped
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3 cloves Fresh Garlic, finely chopped
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32 ozs. Canned Chopped Plum Tomatoes
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½ cup Dry White Wine
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3 T Tomato Paste
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3 T Fresh Parsley, chopped
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1 ½ tsp Salt
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1 tsp Sugar
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1 - 1 ½ tsp Red Pepper Flake
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1 T Fresh Basil, chopped
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2 tsp Fresh Oregano, chopped
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Instructions:
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Heat half the oil in a saucepot and cook the onions,
peppers and garlic over medium high heat to soften slightly.
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Add half of herbs, wine, tomatoes and paste and cook for 10 to 15 minutes.
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Add a little water as needed to cook sauce down.
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Add red pepper flakes and remaining herbs; cook additional 5 to 7 minutes.
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Adjust seasoning with salt and sugar.
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Heat the remaining oil in a sauté pan over medium
high heat, sauté the calamari until tender - Do Not Overcook.
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Add sauce to the calamari and toss together well in pan.
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Serve over freshly cooked al dente linguine, garnishing with fresh chopped herbs. |