Calamari Fra Diavolo over Linguine

1. 1

   Bring a large pot of salted water to boil for pasta.

2. 2

   Stir the linguine into the boiling water.

3. 3

   Pour 4 tablespoons of the olive oil into a large skillet over medium-high heat.

4. 4

   When the oil is hot, toss in the sliced garlic, and cook until it sizzles, about 1 to 2 minutes.

5. 5

   Season with the peperoncino, let it toast for a minute, then pour in the tomatoes.

6. 6

   Slosh out the tomato can with a cup of pasta water, add that to the sauce, and stir.

7. 7

   Season with the oregano and salt.

8. 8

   Bring to a simmer, and cook, uncovered, to thicken the sauce and develop the flavors, about 8 to 10 minutes.

9. 9

   When the sauce is ready, stir in the calamari and simmer until just cooked through, about 2 to 3 minutes.

10. 10

    When the pasta is al dente, drain and toss it directly into the sauce.

11. 11

    Drizzle with the remaining 2 tablespoons olive oil, toss well to combine, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.