Calamari Alla Marinara

• 3-4 pounds squid, tubes and tentacles, cleaned; tubes sliced into 1-inch rings and
• 28 ounces can of crushed tomatoes
• 14 ounces can of diced tomatoes in juice
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 3 cloves of garlic, minced
• 1/2 cup red wine (cabernet or cab blend)
• salt to taste
• red pepper to taste
• 2 tablespoons olive oil

1. In a dutch oven or small stockpot on high heat, add olive oil. When it begins to shimmer, add garlic and simmer on medium to medium-high heat for 3-4 minutes until aromatic.
2. Add all of your tomatoes, wine and herbs. Stir to combine and bring to a boil over medium heat. Allow to simmer and liquid to reduce slightly.
3. Add squid and any accumulated juices to the sauce, stirring to combine. Let simmer for 5-8 minutes until squid is cooked through, but not overcooked. Serve immediately over linguine or capellini.

tentacles, tomatoes, tomatoes, fresh basil, fresh parsley, garlic, red wine, salt, red pepper, olive oil

Taken from food52.com/recipes/11600-calamari-alla-marinara (may not work)