Calamari fra diavolo
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| From the Dec 1983 Bon Appetit. | ||
| 2 | eaches | To 3 servings |
| 1 | cup | Minced carrot |
| ⅓ | cup | Minced celery |
| 2 | teaspoons | Minced garlic |
| 2 | tablespoons | Olive oil |
| 1½ | cup | Peeled, seeded, and chopped tomato |
| ½ | cup | Chopped fresh basil |
| 3 | tablespoons | Tomato paste |
| 1 | teaspoon | Dried oregano, crumbled |
| ¼ | teaspoon | Freshly ground pepper |
| ¼ | teaspoon | Dried red pepper flakes |
| Salt | ||
| 2 | pounds | Squid, cleaned and sliced into 3/4-inch rings |
| Freshly cooked pasta | ||
Directions
Saute carrot, celery and garlic in olive oil in medium skillet over low heat until tender, about 20 minutes. Increase heat to medium-low. Add chopped tomato, fresh basil, tomato paste and seasonings and simmer until sauce is very thick, about 20 minutes.
Reduce heat to low. Add squid and simmer until cooked through, stirring frequently, 10 to 12 minutes. Spoon over pasta and serve immediately.
Submitted By SANDEE EVELAND On 12-13-94