04-29-2004, 01:16 PM
Ingredients :
2 tbl olive oil 1 cup chopped yellow onions 2 x bay leaves 1 1/2 tsp salt 1/8 tsp cayenne 1 tsp red pepper flakes 3 cup chopped peeled seeded fresh tomatoes 2 tbl tomato paste 1 tsp chopped garlic 1 cup dry white wine 7 cup water 1/4 cup chopped fresh basil leaves 1 tbl chopped fresh parsley leaves 1/2 tsp sugar 3/4 lb cleaned calamari tentacles and bodies removed, cut into rings 1/8 tsp vegetable oil 1 lb small elbow macaroni 1/2 cup Kalamata olives pitted and halved 1 cup fine dried bread crumbs Freshly-ground black pepper to taste 2 tbl extra-virgin olive oil
Method : [ul] [li]In a medium-size saucepan, heat the [url "http://fooddownunder.com/cgi-bin/g.cgi?g=1035&r=15320"][#0000ff]olive[/#0000ff][/url] oil over medium-high heat. Add the [url "http://fooddownunder.com/cgi-bin/g.cgi?g=1034&r=15320"][#0000ff]onions[/#0000ff][/url], [url "http://fooddownunder.com/cgi-bin/g.cgi?g=609&r=15320"][#0000ff]bay leaves[/#0000ff][/url], 1/2 teaspoon of the [url "http://fooddownunder.com/cgi-bin/g.cgi?g=857&r=15320"][#0000ff]salt[/#0000ff][/url], the [url "http://fooddownunder.com/cgi-bin/g.cgi?g=549&r=15320"][#0000ff]cayenne[/#0000ff][/url], and [url "http://fooddownunder.com/cgi-bin/g.cgi?g=985&r=15320"][#0000ff]pepper[/#0000ff][/url] flakes. Cook, stirring, for 3 minutes. Add the [url "http://fooddownunder.com/cgi-bin/g.cgi?g=724&r=15320"][#0000ff]tomatoes[/#0000ff][/url], [url "http://fooddownunder.com/cgi-bin/g.cgi?g=134&r=15320"][url "http://fooddownunder.com/cgi-bin/g.cgi?g=724&r=15320"][#0000ff]tomato[/#0000ff][/url] paste[/url], [url "http://fooddownunder.com/cgi-bin/g.cgi?g=1317&r=15320"][#0000ff]garlic[/#0000ff][/url], [url "http://fooddownunder.com/cgi-bin/g.cgi?g=670&r=15320"][#0000ff]wine[/#0000ff][/url], 1 cup of the water, the [url "http://fooddownunder.com/cgi-bin/g.cgi?g=1707&r=15320"][#0000ff]basil[/#0000ff][/url], [url "http://fooddownunder.com/cgi-bin/g.cgi?g=1005&r=15320"][#0000ff]parsley[/#0000ff][/url], and sugar. Stir to mix. Bring to a boil, [url "http://fooddownunder.com/cgi-bin/g.cgi?g=907&r=15320"][#0000ff]reduce[/#0000ff][/url] the heat to medium, and simmer until thick, for 45 minutes. Add the [url "http://fooddownunder.com/cgi-bin/g.cgi?g=1609&r=15320"][#0000ff]calamari[/#0000ff][/url] and simmer for 12 minutes. [li]Preheat the oven to 350 degrees. In a large saucepan over high heat, combine the remaining 6 cups of water, 1/2 teaspoon of the salt and the [url "http://fooddownunder.com/cgi-bin/g.cgi?g=118&r=15320"][#0000ff]vegetable oil[/#0000ff][/url]. Bring to a boil. Add the [url "http://fooddownunder.com/cgi-bin/g.cgi?g=1146&r=15320"][#0000ff]macaroni[/#0000ff][/url] and cook, stirring occasionally, until tender, about 8 minutes. Drain and rinse under cool water. [li]Pour into a 2-quart [url "http://fooddownunder.com/cgi-bin/g.cgi?g=1718&r=15320"][#0000ff]baking[/#0000ff][/url] dish. Pour the calamari [url "http://fooddownunder.com/cgi-bin/g.cgi?g=844&r=15320"][#0000ff]sauce[/#0000ff][/url] over the macaroni and stir to mix. Arrange the olives of the top of the macaroni. In a small mixing bowl, combine the bread crumbs with the remaining 1/2 teaspoon salt, black pepper and extra-virgin [url "http://fooddownunder.com/cgi-bin/g.cgi?g=305&r=15320"][#0000ff]olive oil[/#0000ff][/url]. Mix well and sprinkle over the olives. [url "http://fooddownunder.com/cgi-bin/g.cgi?g=1718&r=15320"][#0000ff]Bake[/#0000ff][/url] until the bread crumbs are golden brown, about 30 minutes. Spoon onto serving plates and garnish with parsley. [li]This recipe yields 8 servings.[/li][/ul]
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2 tbl olive oil 1 cup chopped yellow onions 2 x bay leaves 1 1/2 tsp salt 1/8 tsp cayenne 1 tsp red pepper flakes 3 cup chopped peeled seeded fresh tomatoes 2 tbl tomato paste 1 tsp chopped garlic 1 cup dry white wine 7 cup water 1/4 cup chopped fresh basil leaves 1 tbl chopped fresh parsley leaves 1/2 tsp sugar 3/4 lb cleaned calamari tentacles and bodies removed, cut into rings 1/8 tsp vegetable oil 1 lb small elbow macaroni 1/2 cup Kalamata olives pitted and halved 1 cup fine dried bread crumbs Freshly-ground black pepper to taste 2 tbl extra-virgin olive oil
Method : [ul] [li]In a medium-size saucepan, heat the [url "http://fooddownunder.com/cgi-bin/g.cgi?g=1035&r=15320"][#0000ff]olive[/#0000ff][/url] oil over medium-high heat. Add the [url "http://fooddownunder.com/cgi-bin/g.cgi?g=1034&r=15320"][#0000ff]onions[/#0000ff][/url], [url "http://fooddownunder.com/cgi-bin/g.cgi?g=609&r=15320"][#0000ff]bay leaves[/#0000ff][/url], 1/2 teaspoon of the [url "http://fooddownunder.com/cgi-bin/g.cgi?g=857&r=15320"][#0000ff]salt[/#0000ff][/url], the [url "http://fooddownunder.com/cgi-bin/g.cgi?g=549&r=15320"][#0000ff]cayenne[/#0000ff][/url], and [url "http://fooddownunder.com/cgi-bin/g.cgi?g=985&r=15320"][#0000ff]pepper[/#0000ff][/url] flakes. Cook, stirring, for 3 minutes. Add the [url "http://fooddownunder.com/cgi-bin/g.cgi?g=724&r=15320"][#0000ff]tomatoes[/#0000ff][/url], [url "http://fooddownunder.com/cgi-bin/g.cgi?g=134&r=15320"][url "http://fooddownunder.com/cgi-bin/g.cgi?g=724&r=15320"][#0000ff]tomato[/#0000ff][/url] paste[/url], [url "http://fooddownunder.com/cgi-bin/g.cgi?g=1317&r=15320"][#0000ff]garlic[/#0000ff][/url], [url "http://fooddownunder.com/cgi-bin/g.cgi?g=670&r=15320"][#0000ff]wine[/#0000ff][/url], 1 cup of the water, the [url "http://fooddownunder.com/cgi-bin/g.cgi?g=1707&r=15320"][#0000ff]basil[/#0000ff][/url], [url "http://fooddownunder.com/cgi-bin/g.cgi?g=1005&r=15320"][#0000ff]parsley[/#0000ff][/url], and sugar. Stir to mix. Bring to a boil, [url "http://fooddownunder.com/cgi-bin/g.cgi?g=907&r=15320"][#0000ff]reduce[/#0000ff][/url] the heat to medium, and simmer until thick, for 45 minutes. Add the [url "http://fooddownunder.com/cgi-bin/g.cgi?g=1609&r=15320"][#0000ff]calamari[/#0000ff][/url] and simmer for 12 minutes. [li]Preheat the oven to 350 degrees. In a large saucepan over high heat, combine the remaining 6 cups of water, 1/2 teaspoon of the salt and the [url "http://fooddownunder.com/cgi-bin/g.cgi?g=118&r=15320"][#0000ff]vegetable oil[/#0000ff][/url]. Bring to a boil. Add the [url "http://fooddownunder.com/cgi-bin/g.cgi?g=1146&r=15320"][#0000ff]macaroni[/#0000ff][/url] and cook, stirring occasionally, until tender, about 8 minutes. Drain and rinse under cool water. [li]Pour into a 2-quart [url "http://fooddownunder.com/cgi-bin/g.cgi?g=1718&r=15320"][#0000ff]baking[/#0000ff][/url] dish. Pour the calamari [url "http://fooddownunder.com/cgi-bin/g.cgi?g=844&r=15320"][#0000ff]sauce[/#0000ff][/url] over the macaroni and stir to mix. Arrange the olives of the top of the macaroni. In a small mixing bowl, combine the bread crumbs with the remaining 1/2 teaspoon salt, black pepper and extra-virgin [url "http://fooddownunder.com/cgi-bin/g.cgi?g=305&r=15320"][#0000ff]olive oil[/#0000ff][/url]. Mix well and sprinkle over the olives. [url "http://fooddownunder.com/cgi-bin/g.cgi?g=1718&r=15320"][#0000ff]Bake[/#0000ff][/url] until the bread crumbs are golden brown, about 30 minutes. Spoon onto serving plates and garnish with parsley. [li]This recipe yields 8 servings.[/li][/ul]
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