Calamari in Brodetto with Peeled Cherry Tomatoes

Watch Video

Servings:

4-6

Quantity

Ingredients

4 tablespoons

Extra virgin olive oil, divided

1 tablespoon

Garlic, chopped

1/2 teaspoon

Chili pepper flakes

1/2 cup

Italian parsley, chopped, divided

1, 28 ounce can

Carmelina ‘e…San Marzano® Italian Peeled Cherry Tomatoes (Pomodorini Pelati) in Puree

1 teaspoon

Kosher salt, divided

1/4 teaspoon

Black pepper

1 cup

Sweet onion, finely chopped

3/4 cup

Shelled English peas

1 pound

Calamari tubes (cut in rings) and tentacles, cleaned

1/4 cup

White wine

12 each

Crostini

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add garlic, chili pepper, and 1/4 cup of parsley. Stir ingredients to combine and sauté for a minute. Careful not to burn the garlic. Add the Carmelina ‘e…San Marzano® Italian Peeled Cherry Tomatoes in Puree, 1/2 teaspoon salt, and black pepper. Stir to combine. Simmer sauce for 10 minutes over low heat. Remove from heat.

While the sauce is reducing, in a medium pan, heat remaining oil over medium heat. Add onions and sauté until soft; about 3 minutes. Add peas and mix to combine. Cook the peas until soft; about 7 to 10 minutes.

Add calamari to the mixture, and stir to combine. Increase heat to high and continue to stir calamari. Deglaze with wine, and let it evaporate for a minute. Add in the Peeled Cherry Tomato Sauce, and remaining salt; stir to combine. Lower heat to a simmer. Continue to simmer calamari and peas in broth for 7 to minutes, until calamari is tender and cooked through. Ladle into individual bowls, garnish with remaining parsley, and serve immediately. Enjoy with crostini. Mangia bene!

* Recipe created by Corporate Executive Chef Giacomo Pagano on behalf of Mangia, Inc. ™