Pasta Puttanesca

Adam was craving some seafood, so we decided to make homemade pasta with a puttanesca sauce. We found this recipe online and altered it slightly to make it more veggie friendly. We omitted the anchovies and cooked the squid (and shrimp and scallops) separately. I ate vegetarian Italian sausage as my protein. This was absolutely delicious and definitely a way to impress guests.

Calamari Puttanesca Recipe (www.dinnertool.com/recipe/view/34529/Calamari-Puttanesca)

We omitted the rice and chose to prepare homemade pasta instead. Any type of grain that soaks in the sauce will work perfectly.

Boiled rice, preferably made with medium-grain rice

1 medium onion, chopped

3 anchovy filets in oil, rinsed and chopped, or 1 tsp. anchovy paste

2 garlic cloves, minced

1 can (28 oz.) Italian plum tomatoes in puree, coarsely chopped

1/2 cup (4 oz) black Mediterranean olives, pitted

1/3 cup red wine

1/4 cup chopped fresh basil or 1 1/2 tsp. dried oregano

3 Tbs. small capers, rinsed

1/4 tsp. crushed red pepper, or more to taste

1 lb. squid, tentacles cut off and coarsely chopped, sacks cut off into 1/4-inch rings

salt

1. In a dutch oven or flameproof casserole, heat the oil over medium heat. Add the onion and cook, stirring often, until golden, about 5 minutes. Add the anchovies and garlic and stir, breaking up the anchovies, for 1 minute.

2. Stir in the tomatoes with their puree, the olives, wine, basil, capers, and crushed red pepper. Bring to a boil. Simmer briskly until slightly reduced, about 5 minutes.

3. Stir in the squid and cook until the squid is just tender and opaque, about 3 minutes. Salt to taste.

4. Spoon the rice into individual soup bowls and top with the squid and sauce. Serve immediately.