Calamari with Tomato Sauce

Calamari with Tomato Sauce

5
ELEANOR1052 0

"Our family always has this on Christmas Eve as one of the seven fish dishes typically served."

Ingredients 1 h {{adjustedServings}} servings 483 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 55.8g
  • 18%
  • Protein:
  • 34.3 g
  • 69%
  • Cholesterol:
  • 376 mg
  • 125%
  • Sodium:
  • 804 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  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.
Tips & Tricks
Spaghetti Sauce

An easy homemade spaghetti sauce with tomatoes, onions, garlic, and herbs.

Chef John’s Tomato Sauce

See how Chef John makes his delicious, all-purpose tomato sauce.

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Reviews 5

  1. 10 Ratings

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Donzey560
9/27/2008

This was delicious. I was able to get frozen calamari rings and it was quicker to make because the calamari only cooked for 3 minutes. I added some dried italian spices one time and fresh basil another. Both times my family LOVED it.

mister mister
12/1/2006

Once you've tried Calamari w/garlic, herbs and tomato sauce, If you enhoy calamari, I can't imagine you wouldn't be hooked. I have ate fried calamari most of my adult life but never ate it any other way. I had the fortunate opportunity to have calamari w/garlic, herbs and tomatoe sauce at Catch 35 in Chicago as an appetizer recently. I don't think I will ever eat fried calamari again. Excellent!

RHETORIC44
9/15/2005

This is a good recipe, but it is much nicer when made with fresh tomatoes. Just blanch and peel the tomatoes and then slice, instead of using the paste. Before adding the squid, I took the sauce and ran it through a food processor to make it more sauce-like. Will use again (and already have!) Raphael