Calamari with Tomato Sauce

Ingredients

• 3 tablespoons olive oil
• 3 cloves garlic, sliced
• 1 (28 ounce) can tomato puree
• 28 fluid ounces water
• 1/2 cup red wine
• 1 teaspoon salt
• 1 teaspoon white sugar
• Crushed red pepper to taste
• 1 (16 ounce) package uncooked linguine pasta
• 3 pounds squid, cleaned and sliced into rings

Directions

Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally

Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.

Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.