Angela's Squid Spaghetti

  • 1 Tbsp Butter or olive oil
  • 2 lbs Italian plum tomatoes peeled & coarsely chopped
  • 1/2 lg Onion; coarsely chopped
  • 1 lbs Squid; cleaned tentacles intact body in bite-size pieces
  • 1/4 tsp Fresh thyme
  • 2 tsp Fresh oregano; chopped
  • 1 Tbsp Fresh marjoram; chopped
  • 2 Tbsp Fresh basil; chopped
  • Salt and pepper; to taste
  • 1 lbs Spaghetti or perciatelli (tubular spaghetti) image placeholder

Heat butter or oil in large saucepan. Add tomatoes and onions and cook for 20 minutes over medium heat, stirring occasionally until tomatoes break apart easily and onion is soft.

Add squid, reduce heat to low, and cook for 10 minutes more. Add herbs and cook for 5 minutes. The squid should be very tender. Add salt and pepper and serve over pasta.

Submitted by: Recipe Group Member