1 – In a large skillet or shallow pot, add the oil and garlic. When the garlic is light brown, set aside.
2 – Add tomatoes, bay leaves, oregano and parsley. Put on high heat.
3 – Season. Stir occasionally. When the sauce thickens, lower heat, ad the stuffed calamaretti (small tender squid) – see recipe for Baked Stuffed Calamaretti. Calculate 4 or 5 calamaretti per serving, let cook slowly for a few more minutes.
4 – Meanwhile, boil a pot of water with salt. Add the spaghetti and stir with a wooden spoon. It is important that the water constantly boils when cooking pasta.
5 – Once the pasta is “al dente”, add one cup cold water to the pot, remove and strain.
6 – Place the spaghetti in a large serving dish and cover with the sauce.
The duration of cooking time for the pasta depends on the brand, which can vary between 10 and 15 minutes for the spaghetti to be perfectly cooked (al dente).
Seeing as the stuffing for the calamarettis takes a lot of time and work, it can be prepared the day before. Before serving, place them in the sauce and remove them when they are hot. This dish is also delicious with other pastas, such as “paglia e fieno”, linguine or tagliatelle.
Ingredients (makes 4 to 6 servings)
- 400 to 500g. of spaghetti
- 1 kg. Pear tomatoes, peeled and diced
- 2 garlic cloves
- 2 bay leaves
- Pinch of oregano
- 2 tablespoons parsley
- ½ cup olive oil, or other
- 1 teaspoon sugar
- Salt and pepper