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ANGELA'S SQUID SPAGHETTI
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish Italian
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Butter or olive oil
2 lb Italian plum tomatoes
-- peeled & coarsely chopped
1/2 lg Onion -- coarsely chopped
1 lb Squid -- cleaned
-- tentacles intact
-- body in bite-size pieces
1/4 ts Fresh thyme
2 ts Fresh oregano -- chopped
1 tb Fresh marjoram -- chopped
2 tb Fresh basil -- chopped
Salt and pepper -- to taste
1 lb Spaghetti or perciatelli
-- (tubular spaghetti)
Heat butter or oil in large saucepan. Add tomatoes
and onions and cook for 20 minutes over medium heat,
stirring occasionally until tomatoes break apart
easily and onion is soft. Add squid, reduce heat to
low, and cook for 10 minutes more. Add herbs and cook
for 5 minutes. The squid should be very tender. Add
salt and pepper and serve over pasta.
Recipe from Angela Luis Dougherty of Seattle, WA in
"Great Spaghetti Sauce Cookoff" article in "The Herb
Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg.
79. Posted by Cathy Harned.
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