Calamari Pasta Sauce

    1 hour

    This is a regular dinner in our house. Calamari is cooked in a spicy tomato and red wine sauce then served on a bed of linguine.

    11 people made this

    Serves: 8 

    • 3 tablespoons olive oil
    • 3 cloves garlic, sliced
    • 1 (800g) tin tomato puree
    • 875ml water
    • 1/2 cup (125ml) red wine
    • 1 teaspoon salt
    • 1 teaspoon white sugar
    • 1 pinch chilli flakes, to taste
    • 500g linguine pasta
    • 1 1/2 kg squid, cleaned and sliced into rings

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. 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 chilli flakes. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
    2. Bring a large saucepan of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
    3. 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.

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    Reviews in English (9)


    This was delicious. I was able to get frozen calamari rings and it was quicker to make because the calamari only cooked for 3 minutes. I added some dried italian spices one time and fresh basil another. Both times my family LOVED it.  -  27 Sep 2008  (Review from Allrecipes USA and Canada)


    Once you've tried Calamari w/garlic, herbs and tomato sauce, If you enhoy calamari, I can't imagine you wouldn't be hooked. I have ate fried calamari most of my adult life but never ate it any other way. I had the fortunate opportunity to have calamari w/garlic, herbs and tomatoe sauce at Catch 35 in Chicago as an appetizer recently. I don't think I will ever eat fried calamari again. Excellent!  -  01 Dec 2006  (Review from Allrecipes USA and Canada)


    This is a good recipe, but it is much nicer when made with fresh tomatoes. Just blanch and peel the tomatoes and then slice, instead of using the paste. Before adding the squid, I took the sauce and ran it through a food processor to make it more sauce-like. Will use again (and already have!) Raphael  -  15 Sep 2005  (Review from Allrecipes USA and Canada)