Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 cup chopped yellow onions

  3. 2 bay leaves

  4. 1 1/2 teaspoons salt

  5. 1/8 teaspoon cayenne

  6. 1 teaspoon red pepper flakes

  7. 3 cups chopped, peeled, seeded fresh tomatoes

  8. 2 tablespoons tomato paste

  9. 1 teaspoon chopped garlic

  10. 1 cup dry white wine

  11. 7 cups water

  12. 1/4 cup chopped fresh basil leaves

  13. 1 tablespoon chopped fresh parsley leaves

  14. 1/2 teaspoon sugar

  15. 3/4 pound cleaned calamari, tentacles and bodies removed, cut into rings

  16. 1/8 teaspoon vegetable oil

  17. 1 pound small elbow macaroni

  18. 1/2 cup Kalamata olives, pitted and halved

  19. 1 cup fine dried bread crumbs

  20. Freshly ground black pepper

  21. 2 tablespoons extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. In a medium-size saucepan , heat the olive oil over medium-high heat. Add the onions, bay leaves, 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 sugar. Stir 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.

  2. Preheat the oven to 350 degrees F.

  3. In a large saucepan over high heat, combine the remaining 6 cups of water, 1/2 teaspoon of the salt and the vegetable oil. Bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes. Drain and rinse under cool water. Pour into a 2-quart baking dish. Pour the calamari sauce over the macaroni and stir to mix. Arrange the olives on the top of the macaroni.

  4. In a small mixing bowl, combine the bread crumbs with the remaining 1/2 teaspoon salt, black pepper and extra-virgin olive oil. Mix well and sprinkle over the olives. Bake until the bread crumbs are golden brown, about 30 minutes. Spoon onto serving plates and garnish with parsley.


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