Serves 2 | Prep time: 10 minutes | Total time: 20 minutes

Phase 3

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 2 cloves garlic, thinly sliced
• Pinch of crushed red pepper flakes
• 14.5-ounce can crushed tomatoes, drained and juice reserved
• 1/2 cup loosely packed basil leaves
• 1/4 cup pine nuts
• Sea salt and freshly ground black pepper
• 12 ounces calamari rings (frozen is fine – thaw first)
• 1 cup cooked quinoa
• Zest of half a lemon
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

1. Preheat the oven to 450 degrees F.
2. Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the garlic and red pepper flakes; cook until the garlic has browned. Stir in the tomatoes; transfer to the oven and roast until dried and thickened, about 10 minutes.
3. Stir the reserved tomato juice, basil, and pine nuts into the skillet. Season with salt and pepper, and place over low heat to keep warm.
4. Heat the remaining 1 tablespoon olive oil in a separate large skillet until it shimmers. Add the calamari and cook, stirring constantly, until the rings begin to open up and become firm, about 30 seconds.
5. Season with salt and pepper. Add the tomato sauce to the skillet, bring to a boil, and then reduce to a simmer. Cook until the calamari is opaque and the sauce is hot, 2 to 3 minutes.
6. Serve over quinoa, topped with lemon zest and parsley