Calamari Pasta

Thumb_calamari_pasta

(from gabegannam’s recipe box)

Ingredients

  • 1/2 pound penne rigtate pasta
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon dried crushed red pepper
  • 3 Roma tomatoes, diced
  • 1 pound squid (calamari), tentacles and tubes, sliced into rings
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 2 tablespoons grated Parmesan cheese, (optional)
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper

Directions

  1. Bring a large pot of salted water to a boil. Add pasta and cook until just tender, stirring occasionally. Drain pasta.

  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, crushed red pepper and tomatoes. Cook 2 minutes, stirring occasionally, until fragrant. Add calamari and cook for 1 to 3 minutes until opaque. Stir in lemon juice and simmer rapidly until sauce is reduced and slightly thickened, about 2 minutes. Stir in parsley. Add drained pasta to skillet. Toss until heated through, about 2 minutes. Sprinkle with Parmesan and garnish with additional parsley. Season with salt and pepper. Serve immediately.

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