Fettuccine Topped With A Calamari Tomato Sauce


Serves 4 to 6 easily


1 lb of calamari
1 large sweet onion
several cloves of garlic
1 can (32oz) of crushed tomatoes
4 scalions
extra virgin olive oil
salt and pepper to taste
cumen to taste
bay leaves



Finely chop the garlic
Dice the onion, sscalions
Add About 1/4 inch coating of olive oil to a medium sized sauce pan
Stir fry the garlic, onion, and scalions until golden
Add the calamari and stir fry covered for no more than 8 minutes
Add the crushed tomatoes, salt, pepper, other spices, bay leaves and bring to a boil before reducing heat to simmer for 20 minutes


Bring a large soup pot of water to a boil, add 2lbs fettucine or linguini,  add salt to elevate the temperature, bring back to a boil and cook according to package instructions for al dente or your preferred texture
Strain pasta and toss in the sauce in the large pot
Plate and top with freshly grated parmigiano romano and enjoy!




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