Calamari with Tomato Sauce Recipe - Allrecipes.com
Calamari with Tomato Sauce Recipe
  • READY IN 1 hr

Calamari with Tomato Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  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.
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Reviews More Reviews

Sep 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.

 
Dec 01, 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!

 

10 Ratings

Sep 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

 
Sep 18, 2007

Excellent recipe, fresh tomatoes definitely adds flavour, try to make tiny cubes if you want more texture. I also grilled a red capsicum in the oven and added it to the sauce(until the skin is black, put it in a sealed container in the fridge and skin when cool). Top it with fresh thyme. If you don't have red wine Balsamico vinegar can do the job. I found that 5 minutes for the squid was enough.

 
Dec 21, 2010

This was just OK. Not super impressed.

 

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Nutrition

  • Calories
  • 483 kcal
  • 24%
  • Carbohydrates
  • 55.8 g
  • 18%
  • Cholesterol
  • 376 mg
  • 125%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 34.3 g
  • 69%
  • Sodium
  • 804 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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