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calamari in tomato sauce italian recipe

Italian Calamari in Tomato Sauce

Tender squid simmered in a clean tomato sauce with garlic, olive oil, and a hint of heat. You choose a fast finish or a slow braise. Serve with pasta or bread so the silky red sauce never goes to waste.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian, Italian-American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 lb cleaned calamari rings and tentacles
  • 2 to 3 tbsp extra-virgin olive oil
  • 2 to 3 garlic cloves thinly sliced
  • 1 small onion finely chopped
  • 1 tbsp tomato paste
  • 1 can 28 oz whole San Marzano tomatoes crushed by hand
  • 1/4 cup dry white wine or fish or vegetable broth
  • Salt to taste
  • Black pepper to taste
  • Crushed red pepper flakes or Calabrian chile paste optional
  • 2 tbsp chopped fresh parsley
  • Lemon zest or lemon juice to finish
  • Water or reserved pasta water as needed
  • Pasta or crusty bread for serving
  • Optional: 1 anchovy fillet for extra savor

Method
 

Heat olive oil in a wide pan over low heat.
    Add onion and garlic. Cook gently until soft and fragrant. Keep garlic pale.
      Add anchovy if using. Stir until it melts into the oil.
        Stir in tomato paste. Cook 30 to 60 seconds until it darkens slightly.
          Deglaze with wine or broth. Scrape the pan and let it reduce for one minute.
            Add crushed tomatoes and a small splash of water. Season with salt, pepper, and chile if using. Bring to a gentle simmer.
              Choose one cooking path.
                Quick finish
                1. 7a. Simmer sauce 15 to 20 minutes.
                2. 8a. Add calamari in the last 3 to 6 minutes. Cook until opaque and tender.
                Slow braise
                1. 7b. Add calamari early.
                2. 8b. Simmer gently 40 to 50 minutes, stirring now and then, until knife-tender.
                Finish
                1. Adjust thickness with water or pasta water.
                2. Taste and correct salt and heat.
                3. Turn off heat. Add parsley and lemon zest or juice.
                4. Serve with pasta finished in the sauce or with thick slices of bread.

                Notes

                • Follow the one-minute or one-hour rule. Avoid the middle range.
                • Keep heat gentle to protect the squid texture.
                • Always taste tomatoes. Adjust salt and acid at the end.
                • Store sauce alone for best leftovers. Add seafood only when reheating.