Calamari in Red Wine and Tomato Sauce

Name: Calamari in Red Wine and Tomato Sauce
Yield: 6
Ingredients: 2 pounds calamari, cleaned; 4 cups tomato sauce; 1 cup Chianti wine; 2 tablespoons fresh lemon juice; 1 tablespoon olive oil; 2 teaspoons chopped garlic; 1 teaspoon ground black pepper; 1/2 teaspoon ground cayenne pepper; 1 teaspoon dried basil; 1/3 cup grated Romano cheese

👥 6 servings 👁️ 4 views

Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!

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🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Serves 6

Difficulty Medium

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 257

% Daily Value*

Total Fat 6.5g 8%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1004mg 44%

Total Carbohydrate 15.5g 6%

Dietary Fiber 2.6g 9%

Total Sugars 6.7g

Protein 28.1g 56%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Separate the tentacles from the long body of the calamari, if not done already.

Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.

In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese.

Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.

Add the calamari to the sauce.

Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally.

Calamari is done when it is plump and more opaque.

Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.