This calamari in tomato sauce is a classic Italian secondo that turns humble squid into a tender, flavorful main course. The sauce does double duty: it gently cooks the calamari until just tender and becomes a rich, briny companion for pasta or crusty bread. It’s a one-pan dish that comes together in about 30 minutes, making it perfect for a weeknight dinner that feels special.
Ingredients
- 1 1/2 pounds (680 g) cleaned calamari (bodies and tentacles), fresh or thawed
- 3 tablespoons (45 ml) olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 (28-ounce / 794 g) can crushed tomatoes
- 1/2 cup (120 ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1/2 cup (120 ml) water or seafood stock
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons (30 g) chopped fresh parsley, for garnish
Instructions
- Prep the calamari: If your calamari isn’t already cleaned, remove the beak (the hard mouth part) from the tentacles and the quill (the clear, plastic-like spine) from the body. Rinse thoroughly and pat dry. Slice the bodies into 1/2-inch rings; leave tentacles whole if small, or halve larger ones.
- Start the sauce: In a large skillet or Dutch oven (12-inch or larger), heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes (if using). Cook for 1–2 minutes until fragrant and lightly golden, but not browned.
- Add the wine: Pour in the white wine and let it bubble for 2–3 minutes, scraping up any browned bits from the bottom of the pan. The wine will reduce slightly.
- Add tomatoes and liquid: Stir in the crushed tomatoes, water or stock, and dried oregano. Bring the sauce to a gentle simmer. Season with salt and pepper to taste.
- Cook the calamari: Add the calamari rings and tentacles to the sauce. Stir to coat. Reduce the heat to low, cover, and let simmer gently for 20–25 minutes, until the calamari is tender. Avoid boiling hard—a gentle simmer keeps the calamari from getting rubbery.
- Finish and serve: Taste the sauce and adjust seasoning. Stir in the fresh parsley. Serve immediately over pasta, polenta, or with crusty bread for dipping.
Tips
- Don’t overcook: Calamari turns rubbery if cooked too long or at too high a heat. Simmer gently and check at 20 minutes; it should be tender but still slightly firm. If it’s still tough, continue cooking in 5-minute increments.
- Substitutions: No white wine? Use an equal amount of seafood stock or even water with a splash of lemon juice. You can also swap the crushed tomatoes for diced or whole peeled tomatoes (break them up with a spoon).
- Cleaning shortcuts: Most markets sell cleaned calamari, saving you time. If you buy whole squid, ask the fishmonger to clean it for you.
- Make it ahead: The sauce (without calamari) can be made up to 2 days in advance. Add the calamari when reheating so it doesn’t overcook.
Serving Suggestions
Serve the calamari and sauce over a bed of spaghetti, linguine, or polenta. For a lighter meal, spoon it over grilled or toasted bread rubbed with garlic. A side of sautéed greens, like spinach or Swiss chard, rounds it out nicely. Pair with a crisp white wine, such as Vermentino or Pinot Grigio.
Variations
- Spicy: Add a whole dried chili or extra red pepper flakes for more heat.
- Herby: Stir in a handful of fresh basil or a sprig of thyme along with the parsley.
- With olives and capers: Add 1/4 cup pitted black olives and 2 tablespoons capers (rinsed) along with the tomatoes for a briny, Mediterranean twist.
- Stew-style: Add a diced potato or a handful of green beans to the sauce to make it a heartier one-pot meal.
- Seafood mix: Replace half the calamari with shrimp or scallops, adding them in the last 5 minutes of cooking.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The calamari will continue to soften slightly as it sits, but it should still be pleasant. Reheat gently on the stovetop over low heat, adding a splash of water or stock to loosen the sauce. Avoid microwaving on high, as that can make the calamari rubbery. This dish does not freeze well, as the texture of the squid changes significantly after thawing.
Frequently Asked Questions
How do I know when calamari is done? Calamari is done when it turns from translucent to opaque white and feels tender when pierced with a fork. Overcooking makes it rubbery, so start checking at 20 minutes of simmering.
Can I use frozen calamari? Yes, thaw it overnight in the refrigerator or in a bowl of cold water for 30–60 minutes. Pat it dry before adding to the sauce to avoid excess water.
Why is my calamari rubbery? Usually it’s cooked too long or at too high a heat. Calamari needs either a very quick sear (2–3 minutes) or a long, slow simmer (20–30 minutes) to stay tender. The middle ground—high heat for 10 minutes—is the worst.
Can I make this without wine? Absolutely. Substitute the wine with an equal amount of seafood stock, chicken stock, or water. Add a squeeze of lemon juice at the end to brighten the flavor.
What pasta shape goes best? Long, thin shapes like spaghetti or linguine are classic, but short shapes like rigatoni or penne also work well. The sauce clings nicely to ridges and tubes.
Is this dish gluten-free? Yes, as written it’s gluten-free. Just serve it with gluten-free pasta or polenta, and make sure your crushed tomatoes and stock are certified gluten-free if needed.