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Ingredients


1 lb of dry spaghetti
3 each garlic glove
2 ounces of peeled Roma tomatoes
3 ounces of olive oil
2 ounces of fresh sage
8 ounces of fresh and clean calamari 5/8 size
1 glass of white wine
1 bunch of fresh Italian parsley
8 ounce ladle of tomato sauce
sea salt and ground black pepper

Spagghetti with garlic, sage, tomato and calamri


Preparation

Cut into thin slices the garlic cloves, fine chopped the bunch of the parsley after removing the steams, basically just the leafs of the fresh parsley. Cut the 5/8 size of fresh clean calamari into large slices, do not discard the heads and the tentacles, cut them also in half. Start cooking the dry spaghetti in a pot with the salted boiling water, cook until "al dente".
In a large saute frying pan add the oil and warm up the pan, add first the sliced garlic followed with roughly chopped sage, cook and then add the chopped peeled Roma tomatoes,then the cut it fresh calamari sauteed then all together until nicely braised, de-glaze the frying pan with the glass of white win, simmer it and reduce, at this point add the tomato sauce and reduce for few minutes. Strain the "al dente" cooked spaghetti into the pan and sauteed everything until the pasta will absorb and incorporate all the ingredients, drizzled a touch of extra virgin olive just before piling up in a dish pasta bowl.


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