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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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
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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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