Products & Brands

Calamari Fra Diavolo

2 ½ LB Fresh Calamari, rings and tentacles, cut as needed
4 T Cooking Oil
1 each Medium Green Pepper, chopped
1 each Medium Onion, chopped
3 cloves Fresh Garlic, finely chopped
32 ozs. Canned Chopped Plum Tomatoes
½ cup Dry White Wine
3 T Tomato Paste
3 T Fresh Parsley, chopped
1 ½ tsp Salt
1 tsp Sugar
1 - 1 ½ tsp Red Pepper Flake
1 T Fresh Basil, chopped
2 tsp Fresh Oregano, chopped
Heat half the oil in a saucepot and cook the onions, peppers and garlic over medium high heat to soften slightly.
Add half of herbs, wine, tomatoes and paste and cook for 10 to 15 minutes.
Add a little water as needed to cook sauce down.
Add red pepper flakes and remaining herbs; cook additional 5 to 7 minutes.
Adjust seasoning with salt and sugar.
Heat the remaining oil in a sauté pan over medium high heat, sauté the calamari until tender - Do Not Overcook.
Add sauce to the calamari and toss together well in pan.
Serve over freshly cooked al dente linguine, garnishing with fresh chopped herbs.