Two-Minute Calamari, Sicilian Lifeguard Style
About
Directions
Main Dish
Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up an ice bath nearby. Cook the couscous in the boiling water for 2 minutes, then drain and immediately plunge it into the ice bath. Once cooled, remove and set aside to dry on a plate.
In a 12- to 14-inch sauté pan, heat the olive oil until just smoking. Add the pine nuts, currants, and red pepper flakes, if desired, and sauté until the nuts are just golden brown, about 2 minutes. Add the caperberries, tomato sauce, wine, and couscous and bring to a boil. Add the calamari and scallion whites, stir to combine, and simmer for 2 to 3 minutes, or until the calamari is just cooked and completely opaque. Season with salt and pepper, drizzle with olive oil, pour into a large bowl, sprinkle with scallion greens, and serve immediately.
Basic Tomato Sauce
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Season with salt. Add the thyme, red pepper flakes, if desired, and carrots and cook 5 minutes more, until carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt. Sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Jalapeno Pesto
Place all ingredients in the food processor until pureed. Reserve leftover jalapeno pesto in the refrigerator for up to one month.
Ingredients
Main Dish
Kosher salt1 cup Israeli couscous
3 tablespoons extra-virgin olive
oil, plus additional
for serving
2 garlic cloves, thinly sliced
2 tablespoons pine nuts
2 tablespoons currants
1 tablespoon hot red pepper
flakes, optional
3 tablespoons Jalapeno Pesto
(recipe follows)
1/4 cup caperberries
1 cup basic tomato sauce
(recipe follows), or Mario
Batali Marinara Pasta Sauce
¼ cup dry white wine
1 1/2 pounds cleaned calamari,
tubes cut into ¼ to ½-inch
rounds, tentacles halved
Freshly ground black pepper,
to taste
3 scallions, thinly sliced, white
and green parts separated
Basic Tomato Sauce
1/4 cup extra-virgin olive oil1 large onion, cut into 1/4-inch
dice
4 garlic cloves, thinly sliced
3 tablespoons chopped fresh
thyme leaves, or 1 tablespoon
dried
1 tablespoon red pepper flakes,
optional
1 medium carrot, finely
shredded
2 28-ounce cans peeled whole
tomatoes, crushed by hand and
juices reserved
Kosher salt, to taste
Jalapeno Pesto
3 cups Jalapeno peppers,roughly chopped
½ cup sliced almonds
½ cup red onions, chopped
Salt
½ cup extra virgin olive oil
