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    Spaghettini with Red Calamari Sauce


    Source of Recipe


    Internet

    List of Ingredients




    1/4 cup olive oil
    1 clove garlic
    1 medium onion, sliced
    1 medium carrot, grated
    1 stalk celery, chopped
    One 28-ounce can peeled Italian plum tomatoes
    3 fresh basil leaves or 1/2 teaspoon dried basil
    Salt, to taste
    1/4 teaspoon crushed red pepper
    1 tablespoon minced parsley
    1 pound spaghettini
    2 pounds cleaned squid (calamari), main body cut into rings, the rest in pieces

    Recipe



    Heat the olive oil in a large saucepan. When it is sizzling, cook the garlic until golden, pressing it down into the oil with the back of a wooden spoon. Discard the garlic.

    Add the onion, carrot, and celery; reduce the heat to low and cook until the vegetables are soft.

    Add the tomatoes, breaking them up into small pieces with the back of a wooden spoon.

    Add the basil and cook slowly, about 1 hour.

    Season with salt, crushed red pepper, and the parsley.

    Begin cooking the pasta in boiling, salted water. At the same time, add the squid to the tomato mixture, and cook 8 to 10 minutes.

    When the pasta is tender but still somewhat firm, or al dente, drain it and toss with the calamari sauce.

 

 

 


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