Fettuccine With Calamari In A Spicy Mediterranean Sauce
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), crushed|
|Capers||30 Milliliter (2 Tablespoons)|
|Anchovy fillets||4 , mashed|
|Black olives||20 , pitted and chopped|
|Canned tomatoes||28 Ounce, with juice preferably italian plum (1 Can)|
|Red pepper flakes||To Taste|
|Dry oregano||1 Tablespoon|
|Dry basil||1 Tablespoon|
|Cleaned calamari||1 Pound, cut in thin ring|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Heat in large saucepan.
Add and cook until golden.
Add and cook 1 minute.
Add and stir until combined.
Simmer for approx 15-20 minutes, or until sauce has thickened.
Stir often to break up tomatoes.
Add to saucepan and stir for approx 3 minutes, just until calamari is cooked, but not tough.
Add pasta and toss well.