Squid; cleaned tentacles intact body in bite-size pieces
1/4 Teelöffel
thyme fresh
2 Teelöffel
oregano fresh, chopped
1 Esslöffel
Fresh marjoram; chopped
2 Esslöffel
basil fresh, chopped
salt
pepper
1 x ca. 450 g
Spaghetti or perciatelli (tubular spaghetti)
die Zubereitung:
Heat butter or oil in large saucepan. Add tomatoes and onions and cook for 20 minutes over medium heat, stirring occasionally until tomatoes break apart easily and onion is soft. Add squid, reduce heat to low, and cook for 10 minutes more. Add herbs and cook for 5 minutes. The squid should be very tender. Add salt and pepper and serve over pasta.
Recipe from Angela Luis Dougherty of Seattle, Wa in "Great Spaghetti Sauce
