Calamari pasta
A fantastic calamari pasta dish. Squid is combined with passata, garlic, red wine and crushed red chilli, then tossed with linguine. You can use spaghetti or fettuccine if it's what you have to hand. Also, ask your fishmonger to clean the calamari for you. Enjoy!
Ingredients
Serves: 8
- 3 tablespoons olive oil
- 3 cloves garlic, sliced
- 800g passata
- 700ml water
- 125ml red wine
- 1 teaspoon salt
- 1 teaspoon caster sugar
- crushed red chilli to taste
- 500g linguine pasta
- 1.25kg squid, cleaned and sliced into rings
Method
Prep:15min ›
Cook:45min ›
Ready in:1hr
- Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in passata, water, red wine, salt, sugar and crushed red chilli. Bring to the boil. Reduce heat and simmer 30 minutes, stirring occasionally
- Bring a large pot of lightly salted water to the boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
- Stir calamari into the tomato mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.
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Reviews & ratings
Average global rating:
(14)
Reviews in English (9)
Went down very well. Again, I used fresh chills instead of flaked but it needed more than the one I put in. - 28 Apr 2015
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. - 27 Sep 2008 (Review from Allrecipes US | Canada)
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! - 01 Dec 2006 (Review from Allrecipes US | Canada)