Description
Tender calamari cooked in a bold, briny puttanesca sauce with olives, capers, and tomatoes. A rich and flavorful Mediterranean dish perfect with pasta or crusty bread.
Ingredients
- 1 lb (450g) calamari, cleaned and cut into rings
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp red chili flakes (optional)
- 2 tbsp olive oil (for sauce)
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 cup crushed tomatoes
- 1/2 cup black olives, chopped
- 2 tbsp capers, rinsed
- 2 anchovy fillets, minced (optional)
- 1/2 tsp dried oregano
- 1/2 tsp red chili flakes (optional)
- 1/2 tsp sugar (optional)
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet, add garlic and chili flakes, cook 1 minute.
- Add calamari and sauté 2–3 minutes until just cooked. Remove and set aside.
- In the same pan, heat olive oil and cook onion until soft (5 minutes).
- Add garlic and cook 1 minute.
- Stir in tomatoes, olives, capers, anchovies, oregano, chili flakes, and sugar.
- Simmer 10–15 minutes until slightly thickened.
- Return calamari to the pan and cook 2–3 minutes to combine flavors.
- Season to taste, garnish with parsley, and serve.
Notes
- Do not overcook calamari—it becomes rubbery.
- Serve with pasta, crusty bread, or over polenta.
- Skip anchovies for a milder flavor if preferred.
- Add lemon zest or a splash of halal vinegar instead of wine for brightness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean