Mostaccioli With Squid
|Olive oil||2 Tablespoon|
|Onion||1 Small, finely chopped|
|Garlic||3 Clove (15 gm), finely chopped|
|Canned pancetta/Canadian bacon||4 Ounce (1 Can)|
|Squid||1 1⁄2 Pound, cleaned and cut into 1/2-inch rings|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Canned italian tomatoes||14 Ounce, drained and chopped (1 Can)|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Chopped fresh oregano/1/2 teaspoon dried||1 Tablespoon|
|Hot pepper flakes||1 Pinch|
|Chopped fresh parsley||3 Tablespoon|
1. In a large flameproof casserole, heat olive oil over medium heat. Add onion and garlic and cook 3 to 4 minutes, or until onion is soft. Stir in pancetta or bacon and cook 3 minutes.
2. Add squid to pan and increase heat to medium-high. Cook, stirring, 1 to 2 minutes, or until rings begin to turn pink. Add wine, tomatoes, water, oregano, and hot pepper flakes. Cover and simmer over low heat 45 minutes, stirring occasionally, until squid is tender. Season with salt and pepper.
3. When sauce is almost ready, cook mostaccioli in a large pot of boiling salted water until tender but still firm, 10 to 12 minutes; drain. Pour pasta and sauce into warmed large bowl and toss together. Garnish with parsley. Pass extra hot pepper flakes on the side.