Monday, February 25, 2008

Pasta with Calamari


This was Saturday's lunch.  I really enjoy making up new dishes based on ideas and other recipes I've collected from my mother in law and friends.  Thank God, Luigi is will to be my guinea pig!  But really, it is super simple and super tasty...

Spaghetti integrale (whole wheat) or pasta of your choice
6-8 calamari,  cleaned and cut into 1 inch pieces
8-10 pomodorini (cherry tomatoes), cut in half or quarters
3 Tablespoons of olive oil
Handful of prezzemolo (italian parsley)
1/2 of a cipolle (red onion)
2 cloves of garlic
peperoncino (chili pepper flakes) and salt to taste
white wine

Boil the water and then add pasta.  I prepare everything as the water is coming to a boil and then actually do the saute part while the pasta is cooking.

Finely chop the parsley, onion and garlic together (I use a mezzaluna knife as I find it chops better than any knife, is safer and makes your body do a dance!) and place in a pan.  

Add the olive oil, peperoncino and salt to taste (we like it spicy!).   Place it over a medium to high flame and let sizzle for about 2-3 minutes.  

Add in the calamari making sure it gets well coated with the sauce.  Saute for about 3 minutes. Add the tomatoes by first squeezing them and then dropping them in the pan.  

Add a little white wine (maybe 1/3 cup).  Stir a bit and then let sizzle another 2 minutes, turn off the heat and cover.

Drain the pasta and place in serving bowl.  Add the calamari and sauce and stir well.  There you have a delicious and healthy pasta dish for 3-4 people.

By the way, the calamari can be replaced with shrimp which usually needs about 2 more minutes of saute time.

BUON APPETITO!

4 comments:

bleeding espresso said...

This is essentially my favorite dish here--great with the little frozen seafood mix they sell pretty cheaply as well. YUM!

'A Tuscan view.....from Umbria' said...

Hey Megan, I just found your blog via 2 Baci. I love this pasta sauce too and I haven't made it for ages so maybe this weekend I will, sometimes I do both calamari and shrimp and wilt a bit of rucola in at the end. Yum. It looks so beautiful where you live, it's an area I would really like to explore so I hope you don't mind if I stop by again.
Ciao

Megan in Liguria said...

Thanks for visiting! It is a great , versatile sauce, even good without the pasta!

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