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Marinara Calamari

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PREP TIME
15 min
COOKING TIME
56 min
TOTAL TIME
71 min
SERVINGS
4 servings
Dinner Italian
Marinara Calamari
Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion, sliced thin
  • 1 serrano chile pepper, sliced thin
  • 3 garlic cloves, crushed or minced
  • 1 anchovy fillet
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/2 cup dry white wine
  • 1 cup clam juice
  • 6 cups crushed or pureed Italian plum tomatoes
  • 1/2 teaspoon dried oregano
  • 2 pounds frozen calamari (tubes and tentacles), thawed, sliced into 1/2-inch pieces
  • 1/4 cup freshly chopped Italian parsley
  • 1 tablespoon Freshly grated Parmigiano-Reggiano cheese
  • 1 (16 ounce) package dry pasta
Instructions
1
Pour a generous amount of olive oil into a cooking vessel. Add sliced onions, diced chile pepper, minced garlic, anchovy fillet, red pepper flakes, and a pinch of salt; place it over high heat. Stir constantly and cook until the onions and garlic begin to transform, taking on a golden hue, approximately 3-4 minutes.
2
Next, add a splash of wine to the mixture and continue to cook until it has reduced significantly, roughly half its original volume, 3-5 minutes. Introduce clam juice, crushed tomatoes, and dried oregano into the saucepan. Bring the mixture to a rolling boil, then reduce the heat to a low simmer and let it cook gently for about 15 minutes.
3
Now, add the calamari to the saucepan and continue to cook until it's tender, 35-45 minutes. Remove from heat and stir in some chopped parsley.
4
Meanwhile, prepare a large pot of salted water to reach its boiling point. Cook spaghetti in the boiling water, stirring occasionally until it reaches your desired level of tenderness yet still retains some firmness to the bite, approximately 12 minutes. Drain the cooked pasta.
5
Stir a portion of the marinara sauce into the hot, drained spaghetti. Serve the cooked pasta in warm bowls, topped with additional marinara sauce and a sprinkle of grated cheese.