| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Virgin olive oil |
| 1 |
bn |
Italian parsley, finely chopped; to yield 1/4C |
| 1 |
md |
Red onion; thinly sliced |
| 8 |
md |
Plum tomatoes, roughly chopped; to yield 2C |
| 1 |
tb |
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 |
tb |
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>
A Message from our Provider:
“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”