Calamari with tomatoes, capers and olives


  • Serves 4 - 6 people

  • 80 ml (1/3 cup) olive oil
  • 1 onion, finely chopped
  • 125 ml dry white wine
  • 4 garlic cloves, crushed
  • 660 ml tomato passata
  • 1 tsp white wine vinegar
  • 900 gm cleaned calamari, cut into 4cm-5cm pieces
  • 75 gm (½ cup) small black Italian olives
  • 1 heaped tbsp salted capers, rinsed
  • To serve: extra-virgin olive oil, torn flat-leaf parsley and basil, crusty bread
01   Heat olive oil in a wide deep frying pan over medium-high heat, add onion and sauté until starting to caramelise (6-8 minutes). Deglaze pan with wine, add garlic and bring to the boil. Add passata and vinegar, bring to the boil, then add calamari, olives and capers and simmer until calamari is opaque and tender (3-5 minutes). Season to taste, stir in herbs and serve hot with crusty bread.
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