In a deep sauté pan, heat the olive oil and add the minced garlic. Sauté over medium-high heat for 1 minute. Do not let the garlic burn.
Add the pepperoncini, capers and olives to the pan and sauté for another minute.
Add the tomatoes to the pan, then add the squid and the squid ink from the can. Stir and lower the heat to medium.
Cook for approximately 30 minutes or until the mixture is reduced to a thick sauce.
During the last 10 minutes of cooking the sauce, prepare the pasta according to package directions.
When the pasta is cooked al dente, drain it and add it to the sauce pan.
Toss to evenly coat the pasta with the sauce. Add red pepper flakes to taste, if desired.
Garnish with preserved lemon rind.
4 cloves garlic, minced
3 Tbsp. diced pepperoncini
3 Tbsp. capers, drained and rinsed
¼ cup Gaeta, niçoise or other small brined olives, pitted and chopped
1 28-oz. can whole Italian tomatoes, crushed by hand into a bowl
1 can Fantis brand squid pieces in ink
1 lb. squid-ink pasta
Red pepper flakes (optional)
Moroccan preserved lemon rind, rinsed and julienned (optional) (Click here to find the recipe.)
This article appears in Sep 1-30, 2010.