Rating: 4 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
  • 10 Ratings

This slightly spicy sauce is referred to as all'acqua pazza in Italian, which means "crazy water."

Martha Stewart Living, July 2007

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Credit: John Kernick

Recipe Summary test

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a saute pan over medium heat. Add minced garlic and shallots, and cook until soft, about 4 minutes. Stir in tomatoes with juice, wine, water, chile, basil, orange zest, and 2 teaspoons salt. Bring to a boil, then reduce heat, and simmer gently until slightly thickened, 15 to 20 minutes.

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  • Meanwhile, using a kitchen mallet, pound both sides of calamari bodies a few times to tenderize, then cut crosswise into 1/2-inch rings. (Leave tentacles whole, or halve if large.)

  • Add calamari and caper berries to sauce. Cook until calamari are opaque, 1 1/2 to 2 minutes. Remove from heat.

  • Heat remaining 3 tablespoons oil in another skillet. Rub bread with garlic clove. Add clove to oil, and cook 2 minutes. Add bread, and fry, flipping once, until golden and crisp, about 1 1/2 minutes total. Put 1 slice of bread into each serving bowl, and top with calamari and sauce. Season with pepper. Drizzle with oil if desired, and garnish with basil.

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Reviews

10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0