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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 tablespoon butter or olive oil

  3. 2 pounds Italian plum tomatoes -- - peeled and coarsely 1/2 large onion -- coarsely chopped

  4. 1 pound squid -- cleaned

  5. tentacles intact -- - body in bite-size

  6. 1/4 teaspoon fresh thyme

  7. 2 teaspoons fresh oregano -- chopped

  8. 1 tablespoon fresh marjoram -- chopped

  9. 2 tablespoons fresh basil -- chopped

  10. salt and pepper -- to taste

  11. 1 pound spaghetti or perciatelli -- -

  12. -- spaghetti

Instructions Jump to Ingredients ↑

  1. Heat butter or oil in large saucepan. Add tomatoes and onions and cook for 20 minutes over medium heat, stirring occasionally until tomatoes break apart easily and onion is soft. Add squid, reduce heat to low, and cook for 10 minutes more. Add herbs and cook for 5 minutes. The squid should be very tender. Add salt and pepper and serve over pasta.

  2. Recipe from Angela Luis Dougherty of Seattle, WA in "Great Spaghetti Sauce Cook off" article in "The Herb Companion."

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