Spaghetti With Calamari Fra Diavolo

Tender squid is smothered with a devilishly spicy tomato sauce in this classic Italian dish.

• Ready In: 1 hr
• Serves: 2

Ingredients

• 2  tablespoons olive oil
• 1  onion, chopped
• 4  garlic cloves, minced
• 400  g  chopped tomatoes, from a can
• 1⁄4 cup  fish or 1⁄4 cup chicken broth, from 1/2 cube
• 1⁄3 cup red wine
• 2  tablespoons tomato puree
• 1  tablespoon dry oregano
• 1⁄2 teaspoon ground cayenne pepper
• 1⁄2 teaspoon  smoked paprika
• 1⁄2 teaspoon red pepper flakes
• 500  g squid rings, and tentacles cleaned, defrosted if frozen
• 250  g spaghetti
•  fresh parsley, chopped

Directions

1. Sauté onion in hot olive oil until tender and golden, about 5 minutes. Add the garlic and sauté for 30 seconds.
2. Stir in the tomatoes with their juices, broth, wine, tomato puree, ½ tablespoon dry oregano, cayenne pepper, smoked paprika and the red pepper flakes. Reduce the heat to medium-low and cook for 15 - 20 minutes, uncovered, until the sauce is lightly thickened and the flavors have blended.
3. Add the squid, cover, reduce the heat to low and cook for 25 - 30 minutes until very tender. Stir in the remaining oregano.
4. Meanwhile cook spaghetti in lots of boiling water according to the manufacturer’s instructions.
5. Drain and stir into the warm sauce. Toss thoroughly until the pasta is fully coated with sauce.
6. Serve immediately sprinkled with fresh parsley.