Calamari with Tomato Sauce

Calamari with Tomato Sauce
  • PREP TIME
    15 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    8 People
  • VIEWS
    45

Transport yourself to the sun-kissed shores of Italy with this Calamari with Tomato Sauce recipe. Tender calamari rings, simmered in a rich and vibrant tomato sauce, create a symphony of flavors that will tantalize your taste buds. A celebration of seafood, perfect for a cozy night in or a festive gathering.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    56 g
  • Cholesterol
    376 mg
  • Fiber
    4 g
  • Protein
    34 g
  • Saturated Fat
    2 g
  • Sodium
    804 mg
  • Sugar
    7 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
3 mins

In a large saucepan or Dutch oven, heat olive oil over medium heat. Add the sliced garlic and cook until fragrant and lightly golden, about 2-3 minutes.

02

Step
30 mins

Stir in the crushed tomatoes, vegetable broth, red wine, salt, sugar, and red pepper flakes. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking.

03

Step
10 mins

While the sauce simmers, bring a large pot of salted water to a boil. Add the linguine pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve about 1 cup of pasta water before draining.

04

Step
15 mins

Gently stir the calamari rings into the simmering tomato sauce. Continue to simmer for approximately 10-15 minutes, or until the squid turns opaque and tender. Be careful not to overcook, as calamari can become rubbery.

05

Step
2 mins

If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency. Taste and adjust seasonings as needed.

06

Step
2 mins

Serve the calamari and tomato sauce over the cooked linguine pasta. Garnish with fresh parsley, a drizzle of olive oil, or a sprinkle of grated Parmesan cheese if desired.

For a deeper flavor, consider adding a pinch of dried oregano or basil to the sauce during the simmering process.
Fresh calamari is always best, but frozen calamari can be used if thawed completely. Pat the calamari dry before adding it to the sauce to ensure it browns nicely.
Don't be afraid to experiment with different types of pasta. Spaghetti, fettuccine, or even penne would work well in this dish.
A squeeze of fresh lemon juice at the end can brighten the flavors and add a touch of acidity.

Darrin Terrybrown

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 15 Ratings)
Total Reviews: (10)
  • Rachael Powlowski

    The red wine really adds a depth of flavor to the sauce.

  • Dominic Homenick

    This is the best calamari recipe I've ever tried!

  • Mohamed Cremin

    Easy to follow and delicious! I will definitely be making this again.

  • Eladio Graham

    This is now a family favorite. Thank you for sharing!

  • Ward Nolan

    I used canned crushed tomatoes instead of puree and it worked just as well.

  • Halle Maggio

    Next time, I might try adding some shrimp or mussels to the dish.

  • Catherine Volkman

    I made this for Christmas Eve and it was a huge hit! Everyone loved it.

  • Trystan Muller

    I added a little extra garlic and it was even better!

  • Verla Flatley

    The key is definitely not to overcook the calamari. I followed the recipe exactly and it turned out great.

  • Van Grant

    This recipe is fantastic! The sauce is so flavorful and the calamari was perfectly cooked.

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