John Myers
Calamari in Tomato Sauce
The perfect calamari in tomato sauce recipe with a picture and simple step-by-step instructions.
- 300 g Squid tubes
- 300 g Tomatoes
- 2 small Onions
- 2 Garlic cloves
- 80 g Pickled olives
- 4 tbsp Extra virgin olive oil
- 2 tbsp Tomato paste
- 100 ml White wine
- Fresh oregano
- Fresh thyme
- 2 Bay leaves
- 1 pinch Sugar
- 1 shot Vinegar
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 1 Jalapena chilli
- Telly cherry pepper
- Fenugreek powder
- Freshly grated Parmesan
- Rinse the squid with cold water and cut into thin strips. Wash tomatoes, cut in half, remove the stalk and dice. Peel and finely dice onions and garlic. Slice olives.
- Cook the penne al dente according to the package instructions and rinse with cold water. Put aside.
- Heat the olive oil in a large saucepan and roast the squid, then add the onions and garlic, sizzle briefly. Then add tomato paste, sugar and vinegar and fry briefly. Then deglaze with white wine and season with seasoning salt and garlic pepper and add fresh herbs.
- Clean the chili, remove the core and dice finely. Add and simmer everything for about 15-20 minutes! Then season with fenugreek and pepper and fold in the pasta well! Remove bay leaves and remains of herbs (branches)! Spread on 2 plates and sprinkle with cheese! Serve!
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