Name: Calamari Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: ½ teaspoon dried oregano; 2 anchovy fillets, minced (optional); 2 tablespoons fresh parsley, chopped; 1 lb (450g) calamari, cleaned and sliced into rings; 2 tablespoons olive oil (for cooking calamari); ½ teaspoon sugar (optional); ½ cup chopped black olives (like Kalamata); Salt and black pepper, to taste; ½ teaspoon red chili flakes (optional); 3 garlic cloves, minced (for sauce); 1 medium onion, finely chopped; 2 tablespoons capers, rinsed; 1 cup crushed tomatoes or tomato passata; 2 tablespoons olive oil (for sauce); 2 garlic cloves, minced (for calamari); Optional Add-ins:; ½ cup white wine (for deglazing); Zest of 1 lemon; To Serve (Optional):; 12 oz (340g) cooked pasta (spaghetti, linguine, or penne); Grated Parmesan cheese; Crusty bread or crostini

Description

Calamari Puttanesca is an Italian-inspired dish that combines the rich tang of puttanesca sauce with tender calamari rings, delivering a bold and flavorful meal.

Ingredients

Scale

½ teaspoon dried oregano
2 anchovy fillets, minced (optional)
2 tablespoons fresh parsley, chopped
1 lb (450g) calamari, cleaned and sliced into rings
2 tablespoons olive oil (for cooking calamari)
½ teaspoon sugar (optional)
½ cup chopped black olives (like Kalamata)
Salt and black pepper, to taste
½ teaspoon red chili flakes (optional)
3 garlic cloves, minced (for sauce)
1 medium onion, finely chopped
2 tablespoons capers, rinsed
1 cup crushed tomatoes or tomato passata
2 tablespoons olive oil (for sauce)
2 garlic cloves, minced (for calamari)
Optional Add-ins:
½ cup white wine (for deglazing)
Zest of 1 lemon
To Serve (Optional):
12 oz (340g) cooked pasta (spaghetti, linguine, or penne)
Grated Parmesan cheese
Crusty bread or crostini

Instructions

In a spacious skillet over medium-high heat, warm 2 tablespoons of olive oil. Toss in the 2 cloves of minced garlic along with the optional red chili flakes, allowing them to sauté for about a minute until aromatic. Introduce the calamari rings to the skillet, keeping an eye as they cook for 2 to 3 minutes. Your aim is a translucent appearance, just until they turn opaque. Swiftly remove the calamari from the skillet and set them aside to retain their tender texture.
Using the same skillet—taking advantage of those flavorful bits left from the calamari—add another 2 tablespoons of olive oil. Introduce the finely chopped onion, letting it cook until soft and golden. Add the minced garlic and stir in the crushed tomatoes. Layer in the chopped olives, capers, minced anchovies (should you choose), dried oregano, a sprinkle of chili flakes, and a pinch of sugar. Allow the mixture to simmer for 10 to 15 minutes until you achieve a sauce that’s thick and rich. Adjust the seasoning with salt and pepper as needed.
Gently reincorporate the cooked calamari into the thickened puttanesca sauce. Stir with care, ensuring the calamari rings are well-coated by the sauce’s robust flavors. Simmer gently for an additional 2 to 3 minutes, allowing the flavors to unify beautifully.
Decide on your serving style. Toss the calamari puttanesca with beautifully al dente pasta for a more traditional dish. Alternatively, spoon it generously over crusty bread or creamy polenta for a comforting and hearty option. A generous garnish of fresh parsley and a sprinkle of grated Parmesan add the final touch to this delectable delight.

Notes

Ensure calamari is not overcooked to maintain its tenderness. Simmering the sauce a bit longer will intensify its flavors.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner

Nutrition

Calories: 400 kcal
Sodium: 750 mg
Protein: 34 g