This dish, which is our version of a Southern Italian classic called calamari in umido, takes the long view of calamari cooking. Think of this dish as something between a stew and a pasta sauce. It’s every bit as good as-is—with crusty bread, of course—as it is accompanying pasta (go with a short pasta like penne, bowties or fusilli) or, even better, a creamy polenta. You can even add a little cheese to the polenta, if no one’s looking. Italians rarely mix seafood and cheese.
More Italian Seafood Recipes To Try
Frutti di Mare Seafood Salad Linguine With Clam Sauce Shrimp Risotto Cioppino Cod Sautéed in Olive Oil With Fresh Tomatoes
Add the garlic cloves and tomato paste and stir well to combine. Cook this for another 2 to 3 minutes, stirring once or twice.
