This flavorful dish is a Feast of the Seven Fishes favorite.
Yield: serves 6-8
- 1⁄2 cup plus 2 tbsp. olive oil
- 1⁄4 tsp. dried oregano
- 2 cloves garlic, finely chopped
- 1⁄2 small yellow onion, minced
- 2 tsp. tomato paste
- 4 tbsp. red wine
- 1 bay leaf
- 2 tsp. balsamic vinegar
- 1⁄2 (28-oz.) can whole peeled tomatoes in juice, crushed
- 12 cleaned calamari
- 1 cup bread crumbs
- 1 cup finely grated pecorino
- 3 tbsp. finely chopped parsley
- 2 tbsp. finely chopped oregano
- Kosher salt and freshly ground black pepper, to taste
- Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high heat. Add dried oregano, garlic, and onions; cook until soft, about 6 minutes. Add tomato paste; cook until caramelized, about 2 minutes. Add 3 tbsp. wine, tomatoes, and bay leaf, reduce heat to medium-low, and cook until thickened, about 20 minutes. Stir in remaining wine and vinegar; season with salt and pepper. Set sauce aside.
- Heat oven to 350°. Heat remaining oil in a 10″ skillet over medium heat. Chop tentacles and add to skillet; cook for 1 minute. Remove from heat; stir in breadcrumbs, pecorino, parsley, and oregano. Season with salt and pepper. Stuff each calamari body half full with bread crumb mixture; place in a 9″ × 13″ baking dish. Pour sauce over calamari; bake until warmed through, about 30 minutes.