Calamari in Spicy Tomato Sauce
  • 1 pound of squid, cleaned (see how) and cut into ½" rings
  • 2 cloves of garlic, minced
  • 1 teaspoon crushed red Italian chili peppers
  • ½ cup white wine
  • 1 cup couscous
  • 2 cups Mamma Agata tomato sauce (recipe here)
  • Thinly sliced scallions, for serving
  • Salt
  1. Fill a small saucepan ¾ full with water. Add a pinch of salt and bring the water to a boil. Add one cup of couscous and boil for 2 minutes. As soon as the timer goes off, strain the couscous through a mesh strainer and run cold water over it to stop the cooking. Set aside.
  2. In a heavy bottomed pan, warm ¼ cup of olive oil and add the minced garlic and crushed chili peppers. Saute until the garlic just begins to soften. Add the white wine and stir to combine, then add the 2 cups of tomato sauce and couscous. Cover and bring to a simmer.
  3. When the sauce and couscous mixture is simmering, add the calamari and cover again. Cook for 2 minutes, or until the calamari is just cooked through. Be careful not to overcook it. Adjust the seasoning to taste, adding more red chili flakes if desired, and sprinkle with thinly sliced scallions to serve.
Recipe by The Taste Edit at