| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 4 | T | Virgin olive oil |
| 1 | Italian parsley, finely | |
| chopped to yield 1/4C | ||
| 1 | Red onion, thinly sliced | |
| 8 | Plum tomatoes, roughly | |
| chopped to yield 2C | ||
| 1 | T | Hot red pepper |
| 1 | lb | Calamari, cleaned tentacles |
| chopped fine tubes | ||
| sliced | ||
| very thin | ||
| 1 | c | Malvasia wine |
| 1 | lb | Penne pasta |
| 1/2 | c | Toasted bread crumbs |
| 2 | T | Salt |
INSTRUCTIONS
Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12 to 14 inch saute pan, heat olive oil over medium high heat until smoking. Add parsley and onion and cook until softened but not brown, about 6 to 7 minutes. Add tomatoes and hot pepper and cook until breaking down, about 5 to 6 minutes. Add calamari and Malvasia, season with salt and pepper, stir through and remove from heat. Cook pasta according to package instructions until just al dente. Drain well and pour hot pasta to calamari pan. Return to heat and toss until well coated and calamari is completely opaque. Pour into heated serving dish, sprinkle with toasted bread crumbs and serve. Yield:4 servings Recipe By : Molto Mario Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 15:38:04 -0500 (EST) From: Sue <suechef@sover.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1836
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 0mg
Sodium: 14348.5mg
Potassium: 128.3mg
Carbohydrates: 371.4g
Fiber: 18.7g
Sugar: 3.7g
Protein: 64g