A recipe for Angela's Squid Spaghetti. Follow the simple recipe instructions for Angela's Squid Spaghetti shared by other home cooking experts.
Ingredients
1 Tbs. Butter or olive oil
2 lb. Italian plum tomatoes
peeled and coarsely chopped
1/2 lg. Onion coarsely chopped
1 lb. Squid cleaned
tentacles intact body in bite-size pieces
1/4 Tsp. Fresh thyme
2 Tsp. Fresh oregano chopped
1 Tbs. Fresh marjoram chopped
2 Tbs. Fresh basil chopped
Salt and pepper to taste
1 lb. Spaghetti or perciatelli
(tubular 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 Cook off" article in "The Herb Companion." Dec. 1992/Jan. 1993 Vol. 5 No. 2. Pg. 79. Posted by Cathy Harned."
