Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 cup 62g / 2 1/5oz Chopped yellow onions

  3. 2 Bay leaves

  4. 1 1/2 teaspoons 7 1/2ml Salt

  5. 1/8 teaspoon 0.6ml Cayenne

  6. 1 teaspoon 5ml Red pepper flakes

  7. 3 cups 187g / 6.6oz Chopped peeled seeded fresh tomatoes

  8. 2 tablespoons 30ml Tomato paste

  9. 1 teaspoon 5ml Chopped garlic

  10. 1 cup 237ml Dry white wine

  11. 7 cups 1659ml Water

  12. 1/4 cup 10g / 0.4oz Chopped fresh basil leaves

  13. 1 tablespoon 15ml Chopped fresh parsley leaves

  14. 1/2 teaspoon 2 1/2ml Sugar

  15. 3/4 lb 340g / 11oz Cleaned calamari - tentacles and bodies, removed, cut into rings

  16. 1/8 teaspoon 0.6ml Vegetable oil

  17. 1 lb 454g / 16oz Small elbow macaroni

  18. 1/2 cup 118ml Kalamata olives - pitted and halved

  19. 1 cup 146g / 5.1oz Fine dried bread crumbs

  20. Freshly-ground black pepper - to taste

  21. 2 tablespoons 30ml 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. 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.

  3. Pour into a 2-quart baking dish. Pour the calamari sauce over the macaroni and stir to mix. Arrange the olives of the top of the macaroni. 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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