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10 ounces fresh squid ink pasta
5 garlic cloves, forced through a garlic press
3 teaspoons canned anchovies, finely diced. If using Real Good Fish's boquerones, double this quantity because our salt content is lower and our flavor much milder than canned.
½ teaspoon hot pepper flakes
1/4 cup extra-virgin olive oil
2 pounds of Early Girl tomatoes, or 28 ounces canned tomatoes in juice
½ cup pitted Kalamata olives
2 tablespoons drained capers
Pinch of sugar (optional)
¾ cup coarsely chopped basil or oregano and parsley
Cook pasta in a pasta pot of boiling salted water (2 1/2 Tbsp. salt for 6 qt. water) until barely al dente.
While pasta boils, heat the olive oil in a 12-inch heavy skillet over medium-high heat and sauté garlic, anchovies, red pepper flakes, 1 tsp salt, and 1/2 tsp pepper until fragrant and pale golden, about 2 minutes.
Meanwhile, purée tomatoes with juice in a blender.
Add tomato purée to the garlic oil mixture along with olives and capers, and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.
Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil, oregano and parsley.
Add fresh calamari to this dish at the very end, just before serving. Cut the tubes into rings and either chop the tentacles or leave them whole. Calamari cooks in less than a minute, so there's no need to simmer. If you use another seafood, cook it gently and stir it in at the end also.