Calamari with Tomato and Basil
Serves 2 | Prep time: 10 minutes | Total time: 20 minutes
- 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
- Preheat the oven to 450 degrees F.
- 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.
- 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.
- 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.
- 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.
- Serve over quinoa, topped with lemon zest and parsley