Ingredients
- 6 tbsp Cento Imported Extra Virgin Olive Oil
- 4 tsp Bellino Minced Garlic
- ½ tsp Cento Extra Hot Calabrese Peperoncino
- 1 can Cento Certified San Marzano Tomatoes (28 oz)
- 1 tsp Cento Oregano
- ½ tsp Cento Fine Sicilian Sea Salt
- 1 package Anna Linguine (1 lb)
- 1 lb cleaned Calamari, bodies cut into 1-inch rings, tentacles roughly chopped
Directions
Bring a large pot of salted water to a boil. In a large skillet over medium-high heat, add 4 tablespoons oil. Once oil is hot, cook garlic until sizzling, about 1-2 minutes. Add pepperoncino and cook for 1 minute, then pour into tomatoes. Rinse out can with a cup of pasta water and add to skillet. Season with oregano and salt, then bring to a simmer and cook uncovered to thicken sauce, about 8-10 minutes. Add linguine to boiling water and cook according to package directions. Stir calamari into skillet and simmer until just cooked through, about 2-3 minutes. Drain pasta and add directly to sauce. Top with remaining oil, toss and serve immediately. Serves 6.
