Penne With Calamari And Malvasia II

Recipe Ingredients

		Salt - as needed
4 tablespoons	60ml	Extra-virgin olive oil
1 tablespoon	15ml	Red onion - thinly sliced (medium)
		Freshly-ground black pepper - to taste
1		Fresh finely-chopped Italian parsley - plus
		More for garnish
1/2 cup	118ml	Malvasia wine
1		Peeled whole plum tomatoes - (abt 2 cups)
1 lb	454g / 16oz	Clean calamari - tentacles chopped
		Fine, bodies sliced into large pieces
1 tablespoon	15ml	Hot red pepper flakes
1 lb	454g / 16oz	Dried penne pasta
1/2 cup	73g / 2.6oz	Toasted fresh breadcrumbs
		Grated pecorino - for garnish

Recipe Instructions

Place 6 quarts water to boil and add 2 tablespoons salt.

In a 12- to 14-inch saucepan, heat olive oil over medium heat until smoking. Add the onion, season with salt and pepper and cook for 3 to 4 minutes. Add the parsley, 1/2 cup wine, tomatoes and cook for another 3 to 4 minutes. Add the calamari and the pepper flakes and season, to taste. Stir through to mix the ingredients and remove from heat and let cool.

When the pot of water reaches a rolling bowl, add the pasta and cook according to the package directions until just al dente. Drain well and pour the hot, cooked pasta into the saucepan with the calamari.

Return the pan to the heat and toss until well coated and the calamari is completely opaque. Pour into a heated serving dish and sprinkle with toasted breadcrumbs, drizzle with extra-virgin olive oil and garnish with parsley and grated pecorino cheese. Serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F11) - from the TV FOOD NETWORK

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