Calamari Linguine

Calamari is so great fried, but of course I cannot eat fried foods anymore so I opted for another way to eat it. This dish is quite tasty and a different way to eat calamari.  Fairly easy to make, which was perfect for this week of Christmas. I am saving all my energy to cook a ham and dessert for the big day, so easy dinners is what I’m going for this week. Happy Holidays!

2 tablespoons olive oil
3 cloves garlic, minced
1 (28 ounce) can tomato puree
28 fluid ounces water
1/2 cup red wine
1 1/2 teaspoons sea salt
1 teaspoon white sugar
1 teaspoon crushed red pepper
1 (16 ounce) package wheat linguine
1 1/2 pounds squid, cleaned and sliced into rings
parmesan cheese (optional)
black pepper (optional)
  • 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
  • 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.
  • 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.  Top with parmesan cheese and black pepper, if desired.

Servings: 8

Calories: About 450 per serving.