This seafood dish tastes luxurious with the rich flavour of the tomatoes in the passata and the red wine, drawing out the calamari’s subtle flavour. Serve in an attractive large dish as the centrepiece of a special meal.
- 3 tablespoons olive oil
- 3 cloves garlic (sliced)
- 300 grams passata
- 700 ml water
- 125 ml red wine
- 1 teaspoon salt
- 1 teaspoon caster sugar
- 1 red chilli (crushed)
- 500 g linguine pasta
- 1.25 kg calamari (sliced into rings)
- Flat-leaf parsley
- Grated parmesan cheese
- Heat the olive oil over medium heat in a large pan. Add the garlic slices and cook until they are just brown. Stir in the passata, wine, salt, sugar and chilli. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes. Stir occasionally.
- Bring a large pot of water to a boil (salted if you wish). Add the linguine pasta and cook for approximately 10 minutes or until firm when bitten (“al dente”), then drain.
- Introduce the calamari to the tomato mix. Simmer for around 15 minutes until the calamari is opaque if you are using it raw. If it’s pre-cooked, leave it in the pan just long enough for it to warm through. Take care not to over-cook the calamari or it will take on a rubbery texture.
- Serve the calamari and sauce on top of the drained linguine and garnish with the parsley and Parmesan cheese.