Spaghetti with Calamari all’Arrabiatta
- 1 tablespoon salt plus more to taste
- 1 pound spaghetti
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, peeled and diced
- 1 red bell pepper, cored, seeded, and diced
- 1 jalapeño pepper, cored, seeded, and diced
- 2 garlic cloves, peeled and minced
- 1 teaspoon crushed red pepper flakes
- 3 tomatoes, blanched in boiling water for 5 minutes and peeled
- 1 cup diced pickled cherry peppers
- (sweet or hot, find these with the pickled vegetables in the store, or substitute marinated red pepper strips)
- 1⁄2 cup chopped fresh Italian parsley
- 1 tablespoon chopped fresh oregano
- Pepper to taste
- 11⁄2 pounds cleaned calamari
Instructions:
Calmari or squid, isn’t a seafood commonly consumed in the United States except in its deep-fat fried form in restaurants. It is much more popular in the Mediterranean, where you can get it fresh from the sea. It really is delicious, so if you have access to fresh calamari where you live, try this delectable dish.
- Bring 4 quarts of water to a boil over high heat in a large pot or Dutch oven. Add the 1 tablespoon salt, then the spaghetti. Cook 8 minutes, or until al dente. Drain and set aside.
- Meanwhile, heat the olive oil on medium-high in a medium sauce pot. Add the onions, red bell peppers, and jalapeño peppers.
- Cook until the onions are translucent, about 5 minutes. Add the garlic and red pepper flakes. Cook 2 more minutes.
- Add the whole peeled tomatoes and pickled peppers and cook another 15–20 minutes. Add the parsley and oregano and check the seasoning, adding salt and pepper if necessary or some of the vinegar from the cherry peppers if you want a piquant sauce.
- Using a tomato or potato masher, crush the tomatoes and peppers together. If you don’t have a masher, use a food processor or a blender, but pulse only. You don’t want a smooth puree.
- Add the calamari to the sauce and heat it through, about 3 minutes.
- Add the pasta to the sauce. Toss to coat. Serve hot, garnished with grated Parmigiano Reggiano cheese, accompanied by a crusty baguette and red wine.