Directions:
- Heat olive oil in a large saucepan over medium heat.
- Stir in the garlic and cook until lightly brown.
- Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper.
- Bring to a boil.
- Reduce heat and simmer 30 minutes, stirring occasionally.
- Bring a large pot of lightly salted water to a boil.
- Add linguine and cook for 8 to 10 minutes or until al dente; drain.
- Stir calamari into the tomato sauce.
- Continue to simmer until squid is opaque.
- Check frequently to avoid overcooking squid (cook time aprox 15 mins) Serve squid and sauce over cooked linguine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 562.68 Kcal (2356 kJ) | ||
| Calories from fat | 103.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.55g | 18% | |
|---|---|---|---|
| Cholesterol | 539.67mg | 180% | |
| Sodium | 548.43mg | 23% | |
| Potassium | 609.52mg | 13% | |
| Total Carbs | 62.4g | 21% | |
| Sugars | 2.37g | 9% | |
| Dietary Fiber | 4.66g | 19% | |
| Protein | 46.29g | 93% | |
| Vitamin C | 12.3mg | 21% | |
| Iron | 3.8mg | 21% | |
| Calcium | 110.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 118.53 Kcal (496 kJ) | ||
| Calories from fat | 21.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.43g | 18% | |
|---|---|---|---|
| Cholesterol | 113.68mg | 180% | |
| Sodium | 115.53mg | 23% | |
| Potassium | 128.4mg | 13% | |
| Total Carbs | 13.15g | 21% | |
| Sugars | 0.5g | 9% | |
| Dietary Fiber | 0.98g | 19% | |
| Protein | 9.75g | 93% | |
| Vitamin C | 2.6mg | 21% | |
| Iron | 0.8mg | 21% | |
| Calcium | 23.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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