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1
Preheat the oven to 375 degrees F.
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2
Bring 3 quarts of water to a boil and add 1 tablespoon salt.
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3
Set up an ice bath nearby.
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4
Add the peas and blanch them for 30 seconds, then drain and immediately plunge into the ice bath.
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5
Once cooled, drain and set aside.
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6
Clean the calamari.
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7
Remove the tentacles, finely chop them, and set aside.
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8
Remove insides, being careful not to cut the stomach.
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9
In a 12 to 14-inch saute pan, heat the oil until smoking.
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10
Add the calamari tentacle pieces and cook until opaque.
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11
Add the peas, garlic, and sun-dried tomatoes and stir through, about 1 minute.
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12
Add bread crumbs and stir to coat.
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13
Season with salt and pepper and add parsley.
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14
Allow mixture to cool.
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15
Stuff bread mixture into each calamari until full and place in a 12 by 8-inch earthenware dish (just large enough to hold calamari and sauce).
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16
Add wine and tomato sauce and stir to settle.
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17
Bake for 35 minutes, then remove, and serve.
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18
In a 3-quart saucepan, heat the olive oil over medium heat.
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19
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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20
Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
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21
Add the tomatoes and juice and bring to a boil, stirring often.
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22
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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23
Season with salt and serve.
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24
This sauce holds one week in the refrigerator or up to six months in the freezer.
