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.
