When I first tasted iced lemon coffee, I don’t recall exactly, but I thought it was brilliant. It is made even more reviving and summery by the citrus flavors. So begin slicing some lemons, and make this straightforward beverage in its place. It is paleo, low carb, and keto-friendly.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, sliced
- 1 (28 ounce) can tomato puree
- 28 fluid ounces water
- ½ cup red wine
- 1 teaspoon salt
- 1 teaspoon white sugar
- crushed red pepper to taste
- 1 (16 ounce) package uncooked linguine pasta
- 3 pounds squid, cleaned and sliced into rings
Instructions
- 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 crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
- Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
- 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.
Nutrition Facts
| Calories | 483 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 376 mg |
| Dietary Fiber | 4 g |
| Protein | 34 g |
| Saturated Fat | 2 g |
| Sodium | 804 mg |
| Sugars | 7 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve felt like in restaurant to Anzio, Italy
This was pretty good. The only thing I changed was adjusting the serving size to the amount of calamari I had and I used fresh diced tomatoes instead of tomato paste.
I made this minus the pasta. Simple and delicious. I ended up putting a table spoon of crème fraîche as well, and my family liked it!
Vey tasty. Would definitely make again!
This was just OK. Not super impressed.
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.
Excellent recipe, fresh tomatoes definitely adds flavour, try to make tiny cubes if you want more texture. I also grilled a red capsicum in the oven and added it to the sauce(until the skin is black, put it in a sealed container in the fridge and skin when cool). Top it with fresh thyme. If you don’t have red wine Balsamico vinegar can do the job. I found that 5 minutes for the squid was enough.
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!
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