Monday, April 18, 2011

Calamari in a Red Wine Tomato Sauce

Kris was in the mood for calamari this weekend, so we tried something new to make our boring, rained-in Saturday a little more exciting.  There is a lot of simmering and waiting around in this recipe, but it's worth it!

1 lb. frozen calamari rings, thawed
2 cups of your favorite tomato sauce
1/2 cup Chianti wine
1 tbsp. lemon juice
1 1/2 tsp. olive oil
1 tsp. minced garlic
1 tsp. ground black pepper
1 tsp. dried basil
1/3 cup grated Romano cheese

1.  In a saucepan, combine tomato sauce, wine, lemon juice, olive oil, garlic, pepper, basil, and Romano cheese.  Simmer on medium low for 30 minutes.
2.  Add the thawed calamari to the sauce mixture, and simmer for another 20 minutes, stirring occassionally.  Do not cook on a higher heat or for a longer period of time, as calamari may become rubbery.
3.  That's it!  Simple, right?!  We served it over whole wheat angel hair pasta and with a side of garlic bread.  Buon Appetito!

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