Ingredients
8
8 servings
- •3 tablespoons olive oil
- •3 cloves garlic, sliced
- •1 (28 ounce) can tomato puree
- •28 fluid ounces water
- •0.5 cup red wine
- •1 teaspoon salt
- •1 teaspoon white sugar
- •crushed red pepper to taste
- •1 (16 ounce) package uncooked linguine pasta
- •3 pounds squid, cleaned and sliced into rings
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 483
- Carbohydrate: 56g
- Fat: 13g
- Fiber: 4g
- Protein: 34g
- Sugar: 7g
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