Spice things up with Mario's two-minute calamari...Sicilian lifeguard style!
things you'll need.
1 cup Israeli couscous
1/4 cup Extra-virgin olive oil
2 tablespoons pine nuts
2 tablespoons currants
1 tablespoon hot red pepper flakes
1/4 cup caperberries
2 cups basic tomato sauce
1 1/2 Lb cleaned calamari (tubes cut into 1/4-inch rounds and tentacles halved)
Fresh ground black pepper (to taste)
Salt (to taste)
3 Scallions (thinly sliced)
1 cup chile pesto sauce
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 1 tablespoon Salt
instructions Bring 3 quarts of water to a boil and add 1 tablespoon of salt.
instructions Set up an ice bath nearby.
ingredients 1 cup Israeli couscous
instructions Cook the couscous in the boiling water for 2 minutes, then drain and immediately plunge into the ice bath.
instructions Once cooled, remove and set aside to dry on a plate.
ingredients 1/4 cup Extra-virgin olive oil 1 cup chile pesto sauce 2 tablespoons pine nuts 2 tablespoons currants 1 tablespoon hot red pepper flakes
instructions In a 12- to 14-inch sauté pan, heat the oil until just smoking. Add the Chile Pesto Sauce, pine nuts, currants, and red pepper flakes and sauté until the nuts are just golden brown, about 2 minutes.