CALAMARI FRA DIAVOLO OVER LINGUINE

Calamari Fra Diavolo over Linguine image

Yield serves 6

Number Of Ingredients 8

1/2 teaspoon kosher salt, plus more for pasta pot
1 pound linguine
6 tablespoons extra-virgin olive oil
8 garlic cloves, sliced
1/2 teaspoon peperoncino flakes
28-ounce can plum tomatoes, preferably San Marzano, crushed by hand
1 teaspoon dried oregano
1 pound cleaned calamari, bodies cut into 1-inch rings, tentacles roughly chopped

Steps:

Bring a large pot of salted water to boil for pasta. Stir the linguine into the boiling water.
Pour 4 tablespoons of the olive oil into a large skillet over medium-high heat. When the oil is hot, toss in the sliced garlic, and cook until it sizzles, about 1 to 2 minutes. Season with the peperoncino, let it toast for a minute, then pour in the tomatoes. Slosh out the tomato can with a cup of pasta water, add that to the sauce, and stir. Season with the oregano and salt. Bring to a simmer, and cook, uncovered, to thicken the sauce and develop the flavors, about 8 to 10 minutes.
When the sauce is ready, stir in the calamari and simmer until just cooked through, about 2 to 3 minutes. When the pasta is al dente, drain and toss it directly into the sauce. Drizzle with the remaining 2 tablespoons olive oil, toss well to combine, and serve immediately.