Spaghetti with Calamari in Tomato Basil Sauce
Ingredients:
For the Pasta:
8 oz spaghetti
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional, for a little heat)
1 can (14 oz) crushed tomatoes
1/2 teaspoon sugar (optional, to balance acidity)
8 oz calamari rings (fresh or thawed if frozen)
Salt and pepper to taste
Fresh basil leaves, for garnish
Grated Parmesan cheese (optional)
Instructions:
1. Cook the Spaghetti:
Bring a large pot of salted water to a boil.
Add spaghetti and cook until al dente according to package directions.
Drain and set aside, reserving about 1/2 cup of pasta water.
2. Make the Sauce:
In a large skillet, heat olive oil over medium heat.
Add minced garlic (and red pepper flakes if using) and sauté until fragrant, about 30 seconds.
Pour in the crushed tomatoes and stir.
Add sugar if desired, and season with salt and pepper.
Simmer the sauce gently for 10–12 minutes, stirring occasionally.
3. Cook the Calamari:
Lightly season calamari rings with salt and pepper.
Add them to the tomato sauce and cook for just 2–3 minutes, until opaque and tender.
(Be careful not to overcook — calamari turns rubbery fast!)
4. Combine:
Toss the cooked spaghetti into the skillet with the sauce.
Add a splash of reserved pasta water if the sauce needs thinning.
Toss gently until the pasta is well coated and the calamari is evenly mixed.
5. Serve:
Plate the pasta casually onto a white plate, letting a few calamari rings rest visibly on top.
Garnish with fresh basil leaves and a sprinkle of Parmesan if desired.
Place a fork on the plate, ready to twirl!
Serving Tip:
Scatter a few extra basil leaves unevenly for a natural, homemade look, and don’t worry if some sauce splashes onto the plate — it adds charm!
Would you like me to also give you a version that's a bit spicier (like a spicy Arrabbiata-style calamari pasta)? 🌶🍝