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Calamari Marinara

Calamari Marinara

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.

Coastal Living MAY 2003

  • Yield: Makes 6 servings


  • 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


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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Calamari Marinara Recipe