Description
Calamari has an unfair reputation for being tricky to work with and that it’s rubbery when cooked. Here’s the secret: cook it in 45 seconds or 45 minutes–very quickly or a long slow simmer. For this marinara dish, I use the long simmer method.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, sliced thin
- 1 serrano chile pepper, sliced thin
- 3 garlic cloves, crushed or minced
- 1 anchovy fillet
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt, plus more as needed
- ½ cup dry white wine
- 1 cup clam juice
- 6 cups crushed or pureed Italian plum tomatoes
- ½ teaspoon dried oregano
- 2 pounds frozen calamari (tubes and tentacles), thawed, sliced into 1/2-inch pieces
- ¼ cup freshly chopped Italian parsley
- 1 tablespoon Freshly grated Parmigiano-Reggiano cheese
- 1 (16 ounce) package dry pasta
Instructions
- Drizzle olive oil into a saucepan. Add onions
- chile pepper
- garlic
- anchovy filet
- red pepper flakes
- and salt; place over medium-high heat. Stir and cook until onions and garlic just start to turn golden
- 3 or 4 minutes.
- Stir in wine and simmer until wine is reduced by about half
- 3 to 5 minutes. Add clam juice
- tomatoes
- and oregano. Bring to a boil
- reduce heat to medium-low
- and simmer gently for about 15 minutes.
- Gently stir in calamari and simmer until tender
- 35 to 45 minutes. Remove from heat. Stir in parsley.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water
- stirring occasionally until tender yet firm to the bite
- about 12 minutes. Drain.
- Stir some sauce into the hot
- drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.
Prep Time: 15 mins
Cook Time: 56 mins
Total Time: 1 hr 11 mins
Servings: 4