Calamari In A Zingy Tomato Sauce

• 1 pound calamari (I buy pre-cleaned, pre-sliced, frozen calamari to make this nice and easy. Just put as many as you would like in a bowl of cold water to thaw quickly.)
• 14.5 ounces canned tomatoes
• 2 ounces anchovies in oil, drained
• 2 teaspoons garlic, minced (about 2 cloves)
• 1 small shallot, minced
• 1/4 cup dry white wine
• 2 tablespoons extra virgin olive oil
• 15 medium sized green olives
• 1 tablespoon capers (I use the kind packed in brine rather than salt)
• salt and pepper, to taste (I recommend you wait until everything is blended to add very much seasoning, since the other ingredients have a lot of salt. It is easier to tell if you need more after everything is blended together.)
• rustic bread slices, for serving

1. Heat the oil in a medium saute pan, and add the garlic and shallot. Cook until fragrant. Stir in the remaining ingredients, except for the calamari (or bread.) Heat through, until it just begins to boil.
2. Place everything into a blender and pulse until smooth. Adjust the seasoning to your liking.
3. Pour everything back into the pan. Bring to a boil again, and add the calamari. Cook until the calamari turn opaque, about 1 to 2 minutes.
4. Serve in a big bowl with sliced bread for dipping into the sauce.

calamari, tomatoes, anchovies, garlic, shallot, white wine, extra virgin olive oil, green olives, capers, salt, bread

Taken from food52.com/recipes/22716-calamari-in-a-zingy-tomato-sauce (may not work)