Ingredients
- 6 tbsp Extra Virgin Olive Oil
- 5 cloves Garlic minced
- 1 med. Vidalia onion diced
- 6 Peperoncinos sliced into rounds
- 1 can (28 oz) San Marzano Tomatoes roughly hand crushed
- 1 tsp Oregano
- 1/2 tsp crushed red pepper more or less to taste
- 1/4 cup fresh basil leaves torn
- ½ tsp Salt
- 1 lb Linguine cooked al dente
- 1 lb cleaned Calamari bodies cut into 1-inch rings, tentacles roughly chopped
- freshly grated Pecorino or Romano to taste
Instructions
- In a large skillet over medium-high heat, add 4 tablespoons oil. Once oil is hot, cook onions and garlic until sizzling, about 2-4 minutes. Add pepperoncino and cook for 1 minute. Add tomatoes, oregano, red pepper, and salt, then bring to a simmer and cook uncovered to slightly thicken sauce. Stir calamari into skillet and simmer covered for about 30-40 minutes (less if your calamari was small) until just cooked through.
- Prepare your linguine al dente when sauce is ~ 15 minutes from being done. Drain and quick rinse to prevent sticking and set aside. When calamari is done, add the pasta to the sauce, add the left over 2 tbsp of olive oil and mix together well and serve. Top with freshly grated parmesan or Romano.
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