Slow Cooker Puttanesca with Squid
Puttanesca is a classic Italian pasta sauce that is typically made with tomatoes, olives, capers, and anchovies. This recipe for slow cooker puttanesca with squid adds a delicious twist to the traditional dish. The squid adds a savory and slightly chewy texture to the sauce, and the slow cooker method allows the flavors to meld and develop over time.
Ingredients:
* 1 pound boneless, skinless squid, cut into rings
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (28-ounce) can crushed tomatoes
* 1/2 cup dry white wine
* 1/4 cup chopped olives
* 1 tablespoon capers
* 1 teaspoon dried oregano
* 1/2 teaspoon red pepper flakes
* 1/4 cup chopped fresh parsley
* Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the squid and cook until browned on all sides. Remove the squid from the pan and set aside.
2. Add the onion and garlic to the pan and cook until softened.
3. Stir in the crushed tomatoes, white wine, olives, capers, oregano, and red pepper flakes. Bring to a simmer and cook for 5 minutes.
4. Add the squid back to the pan and stir to combine.
5. Transfer the mixture to a slow cooker and cook on low for 6-8 hours, or until the squid is tender.
6. Stir in the parsley and season with salt and pepper to taste.
7. Serve over your favorite pasta.
Tips:
* For a richer flavor, use homemade tomato sauce instead of crushed tomatoes.
* If you don't have white wine, you can use chicken broth or vegetable broth instead.
* Add a pinch of saffron to the sauce for a beautiful golden color and a slightly exotic flavor.
* Serve the puttanesca with a side of crusty bread to soak up all the delicious sauce.