- BAKED macaroni WITH calamari tomato sauce
2 tablespoons olive oil
1 cup chopped yellow onions
2 bay leaves , crushed
1 1/2 teaspoons salt
1/8 teaspoon cayenne
1 teaspoon red pepper flakes
3 cups chopped, peeled, and seeded canned or fresh tomatoes
2 tablespoons tomato paste
1 teaspoon chopped garlic
1 cup dry white wine
7 cups water
1/4 cup chopped fresh basil leaves
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon sugar
3/4 pound cleaned calamari , tentacles and bodies, cut into rings
1/8 teaspoon vegetable oil
1 pound ditalini or small elbow macaroni
1/2 cup kalamata olives , pitted and halved
1 cup fine dried bread crumbs
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 teaspoon of the salt , the cayenne , and pepper flakes. Cook, stirring, for 3 minutes. Add the tomatoes , tomato paste , garlic , wine ,
1 cup of the water , the basil , parsley , and sugarStir to mix. Bring to a boil, reduce the heat to medium, and simmer until thick, for 45 minutes. Add the calamari and simmer for 12 minutes.
Preheat the oven to 350 F.
6 cups water ,
1/2 teaspoon of the salt , and the vegetable oilBring to a boil, then add the macaroni and cook, stirring occasionally, until tender, about 8 minutes. Drain and rinse under cool waterPour into a 2-quart baking dish. Pour the calamari sauce over the macaroni and stir to mix. Arrange the olives over the top of the macaroni
In a small mixing bowl, combine the bread crumbs with the remaining 1/2 teaspoon salt , the black pepper , and extra-virgin olive oilMix well and sprinkle over the olives
Bake until the bread crumbs are golden brown, about 30 minutes. Serve hot.
Yield: 8 servings
