Linguine with Calamari and Spicy Marinara

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1 pound linguine
1 pound calamari, cleaned and sliced into rings
1 onion, finely chopped
4 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1/4 cup red wine
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Salt and pepper to taste
3 tablespoons olive oil
Fresh parsley, chopped (for garnish)


1.Cook the linguine according to package instructions until al dente. Drain and set aside.
2.In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3.Add the crushed tomatoes, red wine, tomato paste, dried oregano, crushed red pepper flakes, salt, and pepper. Bring to a simmer and cook for 10 minutes.
4.Add the calamari rings to the sauce and cook for an additional 5-7 minutes, until the calamari is cooked through and tender.
5.Add the cooked linguine to the skillet and toss to coat the pasta in the sauce.
6.Serve hot, garnished with fresh chopped parsley.
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