Squid With Pasta
|Cleaned trimmed squid||12 Ounce (Bodied And Tentacles)|
|Chopped white onion||1 Cup (16 tbs)|
|Canned peeled italian style plum tomatoes||28 Ounce, deseeded and chopped (Juice Reserved)|
|Minced garlic||1⁄2 Tablespoon|
|Dressed chopped yellow bell pepper||1 Cup (16 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Chopped oregano||2 Teaspoon|
|Tomato paste||1 Tablespoon|
|Uncooked thin strand pasta||5 Ounce|
Slice the squid bodies into 14 inch rings.
In a saucepan, combine the onion and 4 tablespoons of the juice from the tomatoes and saute for about 6 minutes over medium-low heat, until the onion is wilted.
Add the garlic and bell pepper and cook for another 2 minutes.
Add the wine, squid, chopped tomatoes, the remaining juice from the tomatoes, the oregano, and the tomato paste.
Raise the heat to high and bring to a boil.
Cover and boil for 5 minutes, then reduce the heat to low and simmer for 45 minutes.
Remove the cover and continue to simmer for about 15 minutes longer, until the sauce thickens.
While the squid simmers, bring a large pot of water to a boil, add the pasta, and cook to desired tenderness (3 to 4 minutes for homemade or other fresh pasta, 8 to 10 minutes for dry).
Drain the pasta, distribute it among 6 pasta bowls, and top each portion with equal amounts (about 7 ounces each) of the squid mixture.