Spicy 3-Minute Calamari

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 tablespoons pine nuts
• 2 tablespoons currants
• 1/4 cup caperberries
• 4 garlic cloves, thinly sliced
• 1 tablespoon hot red-pepper flakes
• 1 cup basic tomato sauce
• 1 1/2 pounds cleaned calamari, tubes cut into 1/4-inch rounds, tentacles halved
• 8 scallions, thinly sliced (reserve some for garnish)
• Kosher salt and freshly ground black pepper.

1. Heat 1/4 cup oil in a large saute pan until just smoking.
2. Saute the pine nuts, currants, caperberries, garlic and red-pepper flakes until the pine nuts are golden brown, about 2 minutes.
3. Add the tomato sauce, and bring to a simmer.
4. Stir in the calamari, mix well and simmer for 2 or 3 minutes, or until the calamari is just cooked and completely opaque.
5. Toss in the scallions, and season with salt and pepper.
6. Pour into a large, warm bowl, sprinkle with the reserved scallions, drizzle with olive oil, and serve immediately.

extravirgin olive oil, nuts, currants, caperberries, garlic, hot redpepper, tomato sauce, calamari, scallions, kosher salt

Taken from cooking.nytimes.com/recipes/1015238 (may not work)