Calamari Marinara

VIDEO LINK: https://youtu.be/TYAbALDa_xA

• Yield: 4–5 servings
• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 30–35 minutes

 Ingredients For the Pasta: 

• 1 lb pappardelle (or fettuccine, linguine, or spaghetti)
• Salt (for pasta water)

 For the Marinara Sauce: 

• ¼ cup olive oil
• 4 cloves fresh garlic, thinly sliced
• 1 can (28 oz) San Marzano whole or crushed tomatoes, pureed smooth
• 5–6 fresh basil leaves, torn
• 1 tsp salt
• ¼ tsp freshly cracked black pepper
• ½ to 1 tsp crushed red pepper flakes (to taste)

 For the Calamari: 

• 1 to 1.5 lbs fresh or cleaned squid (tubes sliced into ½-inch rings, tentacles kept whole)
• 2–3 tbsp olive oil
• 3 cloves fresh garlic, thinly sliced
• ¼ cup dry white wine (or seafood stock)
• 1 tbsp fresh Italian flat-leaf parsley, finely chopped (plus extra for garnish)
• Pinch of salt and freshly cracked black pepper

 To Serve: 

• Crusty Italian bread

 Instructions 

1. Boil the Pasta Water: Bring a large pot of generously salted water to a rolling boil over high heat. Cook the pasta according to package directions until 1 minute shy of al dente. Reserve ½ cup of starchy pasta water, then drain.
2. Build the Marinara Base: While the pasta water heats, place a large skillet or Dutch oven over medium heat. Add ¼ cup of olive oil and 4 cloves of sliced garlic. Sauté for 2 to 3 minutes until fragrant and lightly golden (do not burn).
3. Simmer the Sauce: Stir in the pureed San Marzano tomatoes, torn basil leaves, 1 teaspoon salt, ¼ teaspoon black pepper, and crushed red pepper flakes. Bring the sauce to a gentle simmer, reduce heat to medium-low, and let it cook uncovered for 10 minutes to thicken and develop flavor.
4. Sauté the Calamari: In a separate skillet over medium-high heat, add 2 to 3 tablespoons of olive oil and the remaining 3 cloves of sliced garlic. Cook for 1 to 2 minutes until golden. Add the sliced calamari rings and tentacles, a pinch of salt and black pepper, 1 tablespoon chopped parsley, and the white wine. Sauté briskly for 90 seconds just until the squid turns opaque.
5. Combine and Emulsify: Immediately transfer the calamari along with 3 tbsp of it’s pan juices into the simmering marinara sauce. Simmer together over medium-low heat for an additional 90 to 120 seconds to marry the flavors without overcooking the squid. Remove the pan from heat immediately.
6. Toss and Serve: Add the drained pasta directly into the calamari marinara. Toss gently for 1 minute until every strand is evenly coated, splashing in a tablespoon or two of reserved pasta cooking water if needed to loosen the sauce.
7. Plate: Transfer to warm bowls, garnish with extra fresh parsley or basil, and serve immediately with crusty Italian bread.