Ingredients:
- 500g fresh or frozen calamari tubes and tentacles, cleaned and patted dry
- 2 tablespoons olive oil (for calamari)
- 1 clove garlic, minced (approx. 5g, for calamari)
- 1/4 teaspoon red pepper flakes (or more, to taste, for calamari)
- Salt and freshly ground black pepper to taste (for calamari)
- 2 tablespoons olive oil (for sauce)
- 2 cloves garlic, minced (approx. 10g, for sauce)
- 1/2 medium onion, finely chopped (approx. 75g, for sauce)
- 1 (400g/14 oz) can crushed tomatoes (for sauce)
- 1/4 cup Kalamata olives, pitted and sliced (for sauce)
- 2 tablespoons capers, drained (for sauce)
- 2 anchovy fillets, packed in oil, drained and finely chopped (optional, for sauce)
- 1/4 cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio, for sauce)
- 1 tablespoon fresh parsley, chopped (for sauce)
- 1 tablespoon fresh basil, chopped (for sauce)
- Salt and freshly ground black pepper to taste (for sauce)
- Fresh parsley sprigs (for garnish)
- Lemon wedges (for garnish)
Instructions:
- Score the calamari tubes lightly in a crosshatch pattern. Season with salt, pepper, garlic, and red pepper flakes.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Quickly sauté the calamari until opaque and slightly browned, about 2-3 minutes. Remove from pan and set aside.
- In the same skillet, heat another 2 tablespoons of olive oil over medium heat. Sauté the minced garlic and chopped onion until softened and fragrant, about 3-5 minutes.
- Deglaze the pan with white wine, scraping up any browned bits from the bottom. Reduce slightly. Add the crushed tomatoes, olives, capers, and anchovies (if using). Simmer for 5-7 minutes, allowing the flavors to meld.
- Return the sautéed calamari to the skillet with the puttanesca sauce. Gently toss to coat, and cook for another 2-3 minutes, until heated through.
- Stir in the fresh parsley and basil. Taste and adjust seasoning with salt and pepper, if needed. Serve immediately, garnished with fresh parsley and lemon wedges.