The night time pasta night rolls around, skip your go-to jarred sauce and make a flavorful marinara sauce loaded with the fresh flavor of crisp calamari. Pair it with a green salad and bread, for dipping, and you've got a mouthwatering meal.
1 (2.5-pound) package frozen, cleaned calamari tubes and tentacles, thawed
2 tablespoons butter
3 garlic cloves, minced
1/2 cup diced onion
2 cups fish broth, clam juice, or chicken broth
1 (14-ounce) can crushed tomatoes
1/4 cup chopped fresh parsley
1/4 cup dry white wine
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
4 cups lightly packed fresh baby spinach
1/4 cup sliced ripe olives
1 tablespoon pine nuts
How to Make It
Cut calamari tubes into 1/4-inch-thick rings. Melt butter in a large skillet over medium-high heat. Add garlic and onion; sauté 3 minutes or until tender and lightly browned.
Add calamari rings and tentacles, broth, and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Add spinach, olives, and pine nuts; simmer 8 minutes or until spinach wilts.
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Excellent. Didn't have all ingredients: used 1 lb calamari rings (store brand), subbed dry parsley (3 tsp) for fresh, used sundried tomatoes in place of olives and didn't have spinach or pine nuts (next time i will!). Added bay leaf at onset and 1 drop of oregno e-oil at end. Concerns of over-simmered-calamari-chewy-ness were dimished at first bite. Elegant meal over pasta with little clean up. Way thanks for sharing.
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