Calamari with tomatoes, capers and olives


You'll need

80 ml (1/3 cup) olive oil 1 onion, finely chopped 125 ml dry white wine 4 garlic cloves, crushed 660 ml tomato passata 1 tsp white wine vinegar 900 gm cleaned calamari, cut into 4cm-5cm pieces 75 gm (½ cup) small black Italian olives 1 heaped tbsp salted capers, rinsed To serve: extra-virgin olive oil, torn flat-leaf parsley and basil, crusty bread

Method

  • 01
  • Heat olive oil in a wide deep frying pan over medium-high heat, add onion and sauté until starting to caramelise (6-8 minutes). Deglaze pan with wine, add garlic and bring to the boil. Add passata and vinegar, bring to the boil, then add calamari, olives and capers and simmer until calamari is opaque and tender (3-5 minutes). Season to taste, stir in herbs and serve hot with crusty bread.

At A Glance

  • Serves 4 - 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 - 6 people

Featured in

Mar 2015

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with chicken ragu and green sauce

Fast autumn recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast summer recipes

recipes

Flathead with crushed peas

Fast seafood recipes

recipes

Pumpkin pilaf with ricotta and pepitas

Fast summer dinners

recipes

Egg sandwich

Six fast noodle recipes

recipes

Smoked trout scramble

Crisp-skin trout with grapefruit, walnut and radicchio salad

recipes

conversion tool