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Calamari Marinara

4

0 min

Calamari Marinara

Calamari Marinara Photo 1

Time

0 min

Serving

4 persons

Calories

806

Rating

4.00★ (24)

Author: Victoria Buriak
This is a rich and tasty Italian calamari recipe. Calamari has an unfair reputation for being tricky to work with and that it's rubbery when cooked. Here's the secret... Cook it for 45 seconds or 45 minutes — very quickly or a long slow simmer. For this marinara dish, I use the long simmer method.

Ingredients

  • olive oil: 2 Tbsp
  • yellow onion, sliced thin: 1 piece
  • serrano Chili pepper, sliced thin: 1 piece
  • garlic cloves, crushed or: 3 piece (minced)
  • anchovy fillet: 1 piece
  • red pepper flakes: 0.5 tsp
  • kosher salt: 0.5 tsp (plus more as needed)
  • dry white wine: 0.5 cup
  • clam juice: 1 cup
  • or pureed Italian plum tomatoes: 6 cups (crushed)
  • oregano: 0.5 tsp (dried)
  • frozen calamari (tubes and tentacles), thawed, sliced into 1/2-inch pieces: 2 pound
  • freshly chopped Italian parsley: 0.25 cup
  • freshly grated Parmigiano-Reggiano cheese: 1 Tbsp
  • dry pasta: 1 pack (16 ounce pack)

Metric Conversion

Stages of cooking

Calamari Marinara Photo 21
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Calamari Marinara Photo 6 5
  1. Drizzle olive oil into a saucepan. Add onions, chile pepper, garlic, anchovy filet, red pepper flakes, and salt; place over medium-high heat. Stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes.
    Calamari Marinara Photo 2
  2. Stir in wine and simmer until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a boil, reduce heat to medium-low, and simmer gently for about 15 minutes.
    Calamari Marinara Photo 3
  3. Gently stir in calamari and simmer until tender, 35 to 45 minutes. Remove from heat. Stir in parsley.
    Calamari Marinara Photo 4
  4. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
    Calamari Marinara Photo 5
  5. Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese. Chef John
    Calamari Marinara Photo 6

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