Ingredients Jump to Instructions ↓

  1. 1 Red pasta - seenote

  2. 2 tablespoons 30ml Salt

  3. 4 oz 113g Extra-virgin olive oil

  4. 1/4 oz 7.1g Red onion - finely chopped (medium)

  5. 6 Garlic cloves - thinly sliced

  6. 2 cups 474ml Basic tomato sauce - seenote

  7. 1/2 cup 118ml Green olives - (picholine for example)

  8. 1 lb 454g / 16oz Calamari - cleaned, tubes Sliced into 1/8" rings - tentacles whole Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Red Pasta" and "Basic Tomato Sauce" recipes which are included in this collection. Roll the Red Pasta out using your pasta machine, to the last notch. Lay the sheet out on a floured cutting board and cut into 2-inch squares. Roll each square around the end of a wooden spoon. Press the outside edge to seal, forming into tubes. Slide off spoon and let dry. Repeat until all dough is used. Bring 6 quarts water to boil. Add 2 tablespoons salt. In a 12- to 14-inch skillet, heat the olive oil over moderate heat and saute the onion and garlic until starting to brown. Add 2 cups Basic Tomato Sauce and green olives and bring to boil. Add calamari, season well with salt and pepper. Simmer 5 to 6 minutes until calamari is just opaque but not rubbery. Set aside. Drop pasta into boiling water and cook 2 to 3 minutes until al dente. Remove pasta and drain in colander over the sink. Pour hot pasta into saute pan with calamari and toss over medium heat for 2 minutes, until the sauce is no longer soupy, but incorporated well with the pasta. Pour into heated serving dish and serve immediately.


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