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Ingredientes
- 1 x recipe Red Pasta see * Note
- 2 Tbsp. Salt
- 4 ounce Extra-virgin extra virgin olive oil
- 1/4 med Red onion finely minced
- 6 x Garlic cloves thinly sliced
- 2 c. Basic Tomato Sauce see * Note
- 1/2 c. Green olives (picholine for example)
- 1 lb Calamari cleaned, tubes
- Â Â sliced into 1/8" rings, tentacles whole
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Roll the Red Pasta out using your pasta machine, to the last notch. Lay the sheet out on a floured cutting board and cut into 2-inch squares. Roll each square around the end of a wooden spoon. Press the outside edge to seal, forming into tubes. Slide off spoon and let dry. Repeat till all dough is used.
- Bring 6 qts water to boil. Add in 2 Tbsp. salt.
- In a 12- to 14-inch skillet, heat the extra virgin olive oil over moderate heat and saute/fry the onion and garlic till starting to brown. Add in 2 c. Basic Tomato Sauce and green olives and bring to boil. Add in calamari, season well with salt and pepper. Simmer 5 to 6 min till calamari is just opaque but not rubbery. Set aside.
- Drop pasta into boiling water and cook 2 to 3 min till al dente. Remove pasta and drain in colander over the sink. Pour warm pasta into saute/fry pan with calamari and toss over medium heat for 2 min, till the sauce is no longer soupy, but incorporated well with the pasta. Pour into heated serving dish and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 4 servings | |
| Calories 417 | |
| Calories from Fat 290 | 70% |
| Total Fat 32.71g | 41% |
| Saturated Fat 4.7g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 264mg | 88% |
| Sodium 4441mg | 185% |
| Potassium 717mg | 20% |
| Total Carbs 12.6g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.73g | 4% |
| Protein 19.77g | 32% |
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