Sauteed Calamari with Tomatoes, Pine Nuts, and Raisins
3 cloves garlic
1/2 cup and 3 tbsp extra-virgin olive oil
1 tbsp minced salted anchovies
Large pinch of crushed red pepper flakes
One 32-ounce can crushed tomatoes
1 tbsp capers
1 bunch basil leaves
3 tbsp pine nuts, toasted
3 tbsp golden raisins
Coarse salt and freshly ground black pepper
1 1/2 pounds squid, cleaned, tentacles removed and trimmed, and bodies cut into very thin rings
2 tbsp chopped fresh flat-leaf parsley
Preheat oven to 450 degrees. Thinly slice the garlic cloves. Heat 1/4 cup olive oil in a large skillet over medium heat. Add garlic,anchovies, and red pepper flakes; cook until garlic has browned. Stir in tomatoes; transfer to oven and roast until slightly thickened, about 20 minutes.
Add capers, basil, pine nuts, and raisins; stir to combine. Season with salt and pepper; place over low heat to keep warm.
Heat a large skillet and add 3 tablespoons olive oil; heat until smoking. Add squid, cook, stirring constantly, until squid rings begin to open up and become firm, about 30 seconds. Season with salt and pepper. Add tomato sauce to skillet, bring to a boil, and then reduce to a simmer. Cook until squid is opaque and sauce is hot, 2 to 3 minutes.
Divide calamari evenly among 4 shallow bowls. Drizzle with olive oil and sprinkle with lemon zest and parsley. Serve immediately with toasted bread to sop up the delicious sauce.
**I buy my squid already cleaned and prepped in the frozen section at whole foods. You can buy just the body and cut them into rings, but I prefer bodies and tentacles.