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Calamari in Red Wine and Tomato Sauce
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Delicious dish for appetizer or main course with crusty bread or pasta.
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
  • 0.5 teaspoon ground cayenne pepper
  • 1 teaspoon dried basil
  • 0.33333334326744 cup grated Romano cheese
Instructions:
  • Cut the calamari tentacles from the body and slice the tubes into 1/2 to 2/3 inch rings.
  • Combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese in a saucepan. Simmer over medium-low heat for 30 minutes to allow the wine to cook off and the flavors to meld together beautifully.
  • Gently incorporate the calamari into the sauce and let it simmer for 20-30 minutes, stirring occasionally. The calamari should be plump and opaque when ready. Avoid high heat or overcooking to prevent toughness.

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