Calamari fra Diavolo
In a medium pot, sauté the onion and garlic in the olive oil until
translucent, for about ten minutes. Add the red pepper, oregano, and
white wine and reduce the liquid by half. Add the three tomato
products, stirring well to incorporate, season with salt and pepper,
and reduce the heat to a slow simmer. Cover and cook for at least
one-half hour or up to one hour if possible. Cook the linguine for
eight to ten minutes in one gallon of boiling salted water, strain and
reserve. Stir a third of the tomato sauce into the hot pasta. Add the
calamari to the hot tomato sauce and allow to cook very briefly, two to
three minutes at most. Divide the pasta among six plates and top with
the calamari and tomato sauce.
ingredients
- 1 medium onion, diced
- 8 cloves garlic, minced
- 3 Tbsp olive oil
- 2+ tsp crushed red pepper
- 1 Tbsp dried oregano
- 1 cup dry white wine
- 1 can crushed tomatoes
- 1 can plum tomatoes
- 3 Tbsp tomato paste
- salt and pepper
- 1 pound fresh or dry linguine
- 2 pounds calamari, cleaned
- In a medium pot, sauté the onion and garlic in the olive oil until translucent, for about ten minutes. Add the red pepper, oregano, and white wine and reduce the liquid by half. Add the three tomato products, stirring well to incorporate, season with salt and pepper, and reduce the heat to a slow simmer. Cover and cook for at least one-half hour or up to one hour if possible. Cook the linguine for eight to ten minutes in one gallon of boiling salted water, strain and reserve. Stir a third of the tomato sauce into the hot pasta. Add the calamari to the hot tomato sauce and allow to cook very briefly, two to three minutes at most. Divide the pasta among six plates and top with the calamari and tomato sauce.
Date Modified: 2008-08-15
Serves 4