Christmas Eve Sauce recipes, December 12, 2022December 12, 2022 With calamari you either need to cook it quick or let it stew. There is no in-between. Once added to the hot pot, it will cook almost immediately, but within a few minutes will become rubbery. By stewing them in the tomatoes, they will become tender once again. The wonderful thing is, once you’ve stewed them, you can cool the sauce and reheat it later on. Ingredients1/3 cup extra-virgin olive oil2 medium yellow onions, thinly sliced into half moons8 cloves garlic, thinly sliced1 teaspoon red pepper flakes, plus more for serving, optional1/2 cup dry red wineOne (90-ounce can) San Marzano whole peeled tomatoes, crushed by hand2 pounds calamari, cleaned, tubes sliced into 1/2-inch rounds, tentacles halved1/4 teaspoon freshly ground black pepper2 pounds linguine, cooked to al denteSalt, to tasteParsley, for serving Preparation 1.Combine the oil and onions in a large Dutch oven.2.Cook, stirring often, until the onions are softened but have not taken on any color, about 10-12 minutes.3.Add the garlic and red pepper flakes and cook for 2 additional minutes.4.Add the wine and cook until it is almost fully evaporated, about 2 minutes more.5.Add the tomatoes, calamari and pepper and bring to a simmer.6.Cook, stirring often, until the calamari is tender, about 1 hour.7.Season with salt, to taste.8.Serve with linguine and garnish with chopped parsley. Uncategorized