Garlic Tomato Calamari Sauce

Garlic Tomato Calamari Sauce is a must-make! My Nonna taught me that you don’t need to have more than olive oil, fresh tomatoes and garlic to make the perfect sauce. Therefore, today I will show you how to make this simple Garlic Tomato Calamari Sauce. It’s flavourful and it uses basic ingredients we often have. Additionally, calamari can be purchased in the frozen section (usually near the shrimp) and is a quick-thaw in water before drying and making your succulent tomato sauce for calamari.

Get all your ingredients ready for your Garlic Tomato Calamari Sauce

What Is Calamari?

Calamari is a culinary term for squid. It has a mild taste and easily absorbs flavours such as garlic and fresh herbs – which we have in our sauce for calamari. Additionally, this type of protein has a chewy texture but it is susceptible to overcooking and then can become rubbery.

Calamari is especially prized in Japanese cuisine where it’s served in a variety of ways – grilled, raw (sashimi), deep fried and more. In North America, battered-and-fried calamari is the most popular way to serve this dish.

You’re sure to enjoy the garlicky aromas when making this Tomato Calamari Sauce!

Is Calamari Healthy?

Calamari is a healthy protein choice – particularly the non-deep-fried kind! A four-ounce serving has about 100 calories and 18 grams of protein. Interestingly, calamari also contains ~20% of our daily vitamin B12, 10% of our magnesium, along with some vitamin C, iron and calcium. Calamari contains mostly polyunsaturated fats in the form of Omega 3’s, which are great for our brains, immunity and protective for heart health. A four-ounce serving of calamari contains about 500mg of omega 3’s.

Calamari is quick-cooking! Just about 30 seconds to 2 minutes over moderate heat.

When is National Garlic Day?

April 19th is National Garlic Day! Let’s celebrate such a fragrant and flavourful vegetable, which is known as the “stinking rose.” When purchasing garlic, look for fresh garlic bulbs for maximum health benefits and flavour. Despite the convenience, avoid buying jarred garlic – either pureed or minced – since allicin (garlic’s sulfur compound) stays intact for only about two days after it is crushed. For greatest health benefit, let the garlic sit 5 minutes after mincing to activate enzymes before cooking. Remember to store your garlic in a cool, dry, dark spot like your kitchen cupboard.

• Serves: 2
• Prep Time: 5-10 minutes
• Cook Time: 5 minutes

Ingredients:

• 1 tbsp olive oil
• 2 cups cherry tomatoes, diced
• 1-2 cloves garlic, minced
• 2 cups of calamari, thawed and dry
• Fresh Italian Parsley
• Kosher salt, fresh ground pepper and red pepper flakes

Garlic Tomato Calamari Sauce Directions:

1. Heat a non-stick skillet or pan to medium heat. Add olive oil to warm. (I add a piece of onion or tomato to the oil and when it starts to lightly sizzle, I know the oil is hot enough to cook with.)
2. Add diced tomatoes to the oil. Sprinkle Kosher salt, pepper and red pepper flakes. Stir to combine flavours.
3. Next, place calamari in the pan and stir to coat in tomato sauce. Cook for about 30 seconds to two minutes over moderate to high heat. Avoid overcooking as calamari can become rubbery.
4. Toss in minced garlic and stir to enjoy the aromas. Cook for about a minute. Add more oil if needed but should have liquid from tomatoes rendering.
5. Garnish with fresh Italian Parsley.

Garlic Tomato Calamari Sauce

Yield: 2

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 5 minutes

This Garlic Tomato Calamari Sauce is flavourful and quick to make. Serve with crusty bready or a bowl of your favourite pasta.

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Ingredients

• 1 tbsp olive oil
• 2 cups tomatoes, diced
• 1-2 cloves garlic, minced
• 2 cups of calamari, thawed and dry
• Fresh Italian Parsley
• Kosher salt, fresh ground pepper and red pepper flakes

Instructions

1. Heat a non-stick skillet or pan to medium heat. Add olive oil to warm. (I add a piece of onion or tomato to the oil and when it starts to lightly sizzle, I know the oil is hot enough to cook with.)
2. Add diced tomatoes to the oil. Sprinkle Kosher salt, pepper and red pepper flakes. Stir to combine flavours.
3. Next, place calamari in the pan and stir to coat in tomato sauce. Cook for about 30 seconds to two minutes over moderate to high heat. Avoid over-cooking as calamari can become rubbery.
4. Toss in minced garlic and stir to enjoy the aromas. Cook for about a minute. Add more oil if needed but should have liquid from tomatoes rendering.
5. Garnish with fresh Italian Parsley.