CALAMARI SAUCE

1 (28 oz) can plum tomatoes (crushed or pureed)
1 Tbsp. parsley, chopped
pinch of oregano
salt/pepper
4 Tbsp. COLAVITA olive oil
2 garlic cloves, chopped
2 lbs. whole squid with tentacles*
1/2 cup dry sherry

Add tomatoes to saucepan with parsley, oregano, salt and pepper. Simmer for 30 minutes.

In a frying pan, add olive oil and lightly brown garlic cloves.

Add cut up squid and saute for about 10 minutes.

Add 1/2 cup dry sherry, stir; pour into tomato sauce and simmer gently for about 15 minutes.

Serve over your favorite pasta.

*To Prepare Squid for Cooking:
Separate tentacle from sac, squeeze out boney beak. Wash sac thoroughly, removing thin translucent bone. Peel off any outer skin. Cut sac into rings. Tentacles may be left whole or cut in half.

VARIATION:
Omit parsley, oregano and dry sherry.
Substitute: 2 Tbsp. fresh mint leaves, chopped 1 bottle clam juice 4 garlic cloves, chopped Saute garlic in olive oil with salt and pepper just until garlic turns pale in color. Add tomatoes, simmer 20 minutes. Add mint leaves and squid. Simmer gently 15 minutes until squid is tender.

Source: Colavita Olive Oil