Instructions

For the Salsa Di Pomodoro (Tomato Sauce)

1. Crush Tomatoes by hand in a bowl for a chunkier sauce or blend in food processor for a more smooth texture (depending on your preference)
2. In medium saucepan add EVOO and heat over medium heat until oil is hot
3. Add Onion, sauté 2-3 minutes until softened and lightly golden
4. Add Garlic, sauté 1-2 minutes
5. Add Tomatoes
6. Add Salt, Pepper, and cook for about 20 minutes stirring occasionally
7. Remove from heat and stir in Basil for about 1 minute

For the Squid/Calamari

1. In a large frying pan over medium heat add EVOO, and Garlic, sauté 1 minutes until fragrant
2. Add Red Pepper Flakes, sauté for 1 minute
3. Add Squid/Calamari
4. Sauté over medium/high heat for 1-2 minutes
5. Blush with wine until evaporated
6. Add Salt, Oregano, and Parsley
7. Add a little bit of fish stock, or warm water and cook for about 5-6 minutes until Calamari is tender (careful not to over cook or it will get rubbery)

For the Peas

1. In a medium saucepan add EVOO and heat over med heat
2. Add Onion sauté 2-3 minutes until softened and golden in color
3. Add Garlic, sauté 1 minute
4. Turn up the heat to med/high and add Peas, sauté 2-3 minutes
5. Add Salt, Pepper, and Parsley
6. Add 1 cup of warm water and cook for about 5 minutes until water is evaporated

Once cooked combine all ingredients and stir for 1-2 minutes. Serve with 2-4 slices of toasted rustic bread to dip in the sauce.