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1
Mash the tomatoes with a potato masher and set aside.
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2
In a medium saucepan, heat the oil, add the chopped pepper, garlic, celery, and onion and saute until the onion is transparent.
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3
Add mashed tomatoes and simmer for 1/2 hour.
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4
Season with salt and pepper to taste.
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5
(If you are planning to serve the sauce alone, you may wish to add some basil and oregano and red pepper flakes as well).
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6
How to make the Calamari: In a very large skillet, heat olive oil over high heat - but be careful not to overheat it - you do not want boiling or smoking, just heating up; otherwise your garlic will burn.
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7
Carefully add wine, sherry and crushed garlic, sauteeing the garlic; Be very careful when adding the alcohol to the hot pan - you may wish to do this away from the heat for safety reasons to avoid flare ups.
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8
Add lemon juice and also drop the rind into the pan.
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9
In a bowl, mix calamari pieces with the herbs and red pepper flakes, then add to the pan.
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10
Saute about 4 minutes over high heat or until cooked- but be careful not to overcook or it will toughen; if your fish seems ready sooner, it most likely is done - the time will vary depending on the thickness of the cut and type used.
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11
Pour hot sauce over cooked calamari and serve over hot, cooked pasta.
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12
You may also use shrimp instead of the calamari, although shrimp may cook even faster.
