Maloreddus With Squid Tomato Sauce And Lemon Recipes

CALAMARI WITH TOMATO SAUCE

Steps:

• Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
• Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
• Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.

SQUID SAUTE WITH TOMATOES AND GARLIC

Steps:

• Cut the squid into 1/4-inch rings. Wash, dry and place in a mixing bowl.
• Puree the garlic with 1/4 cup of the olive oil in a blender until smooth. Pour over the squid. Add the salt and pepper, tossing to combine.
• Heat a dry medium skillet over high heat. Then add a generous tablespoon of the remaining olive oil and heat until almost smoking. Pour in one-third of the marinated squid and saute about 30 seconds. Stir in one-third each of the tomatoes and cilantro and cook about 2 minutes longer, just until the tomatoes dissolve and the garlic colors slightly. Transfer to a platter, wipe out the skillet and repeat two times. Serve hot over rice or Spinach Pilaf.

BASIC TOMATO SAUCE

Steps:

• Put the tomatoes in a deep bowl and crush them with your fingers. Heat the olive oil in a large saucepan over medium heat and sauté the onions and garlic until tender but not browned, 5 to 6 minutes. Add the tomatoes and basil leaves. Cook over medium-low heat for 30 to 40 minutes. Season lightly with salt and pepper.
• Use an immersion blender, if you have one, or pulse in a food processor to create a rough purée with some texture. The sauce keeps, covered, in the fridge for up to 3 days and freezes well.
• San Marzanos are the "it" tomatoes these days. You'll hear lots of chefs wax poetic about the volcanic soil in which they're grown, in an area close to Naples, or about their distinguished pedigree going back hundreds of years. For me, it boils down to meaty flesh-much, much more flesh to water as compared to regular plum tomatoes-and a sweet flavor that makes a difference you can really taste. Whether or not you buy the romantic backstory, make sure you use them in your sauce. Several imported brands are readily available in most markets these days.

MALOREDDUS WITH SQUID, TOMATO SAUCE, AND LEMON

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute less than the package directions say.
• Remove the zest from the lemon with a fine grater. Cut the lemon in half.
• While the pasta is cooking, heat the sauce in a high-sided pan over medium heat. When the sauce reaches a simmer, add the squid and cook for 2 to 3 minutes, or just until opaque. Do not overcook.
• When the pasta is done, drain and tip into the pan with the sauce. Add the olives, juice of half the lemon, and salt and pepper to taste.
• Divide among 4 shallow bowls. Sprinkle the lemon zest over the top, drizzle with olive oil, and serve.