Angela's Squid Spaghetti Recipe

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Angela's Squid Spaghetti Ingredients

1 tbsp butter or olive oil
2 lb italian plum tomatoes - peeled & co, arsely chopped
1/2 large onion, coarsely chopped
1 lb squid, cleaned - tentacles intac
1/4 tsp fresh thyme
2 tsp fresh oregano, chopped
1 tbsp fresh marjoram, chopped
2 tbsp fresh basil, chopped
1 salt and pepper, to taste
1 lb spaghetti or perciatelli - (tubular, spaghetti)

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Angela's Squid Spaghetti

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Angela's Squid Spaghetti

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Angela's Squid Spaghetti Directions

Heat butter or oil in large saucepan. Add tomatoes and onions and
cook for 20 minutes over medium heat, stirring occasionally until
tomatoes break apart easily and onion is soft. Add squid, reduce heat
to low, and cook for 10 minutes more. Add herbs and cook for 5
minutes. The squid should be very tender. Add salt and pepper and
serve over pasta.

Recipe from Angela Luis Dougherty of Seattle, WA in "Great Spaghetti
Sauce Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993,
Vol. 5, No. 2. Pg. 79. Posted by Cathy Harned.

Serves: 1

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