How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Calamari In A Zingy Tomato Sauce?

You need 11 ingredients. The key ingredients include: 1 pound calamari (I buy pre-cleaned, pre-sliced, frozen calamari to make this nice and easy. Just put as many as you would like in a bowl of cold water to thaw quickly.), 14.5 ounces canned tomatoes, 2 ounces anchovies in oil, drained, 2 teaspoons garlic, minced (about 2 cloves), and more.

Is Calamari In A Zingy Tomato Sauce suitable as seafood?

Yes, Calamari In A Zingy Tomato Sauce falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Calamari In A Zingy Tomato Sauce?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calamari In A Zingy Tomato Sauce Recipe

Name: Calamari In A Zingy Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound calamari (I buy pre-cleaned, pre-sliced, frozen calamari to make this nice and easy. Just put as many as you would like in a bowl of cold water to thaw quickly.); 14.5 ounces canned tomatoes; 2 ounces anchovies in oil, drained; 2 teaspoons garlic, minced (about 2 cloves); 1 small shallot, minced; 1/4 cup dry white wine; 2 tablespoons extra virgin olive oil; 15 medium sized green olives; 1 tablespoon capers (I use the kind packed in brine rather than salt); salt and pepper, to taste (I recommend you wait until everything is blended to add very much seasoning, since the other ingredients have a lot of salt. It is easier to tell if you need more after e…; rustic bread slices, for serving

Calamari In A Zingy Tomato Sauce

Eats Now Editorial Team · 214 kcal · Seafood

Calamari In A Zingy Tomato Sauce – a delicious recipe with calamari, tomatoes, anchovies, garlic, shallot, white wine. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Calamari In A Zingy Tomato Sauce

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