Recipe - Penne With Calamari And Malvasia

4 tablespoon Virgin olive oil
1 bn Italian parsley, finely
chopped; to yield 1/4C
1 md Red onion; thinly cut or sliced up
8 md Plum tomatoes, roughly
chopped; to yield 2C
1 tablespoon Hot red pepper
1 pound Calamari, cleaned, tentacles
chopped fine, tubes cut or sliced up
very thin
1 cup Malvasia wine
1 pound Penne pasta
One half cup Toasted bread crumbs
2 tablespoon Salt

Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12 to 14 inch
saute pan, heat olive oil over medium high heat until smoking. Add parsley
and onion and cook until softened but not brown, about 6 to 7 minutes. Add
tomatoes and hot pepper and cook until breaking down, about 5 to 6 minutes.
Add calamari and Malvasia, season with salt and pepper, stir through and
remove from heat. Cook pasta according to package instructions until just
al dente. Drain well and pour hot pasta to calamari pan. Return to heat and
toss until well coated and calamari is completely opaque. Pour into heated
serving dish, sprinkle with toasted bread crumbs and serve.

Yield:4 servings
Recipe By : Molto Mario

Posted to MCRecipe Digest V1 #302

Date: Thu, 14 Nov 1996 15:38:04 0500 (EST)

From: Sue suechef@sover.net