Classic Sunday Simmer recipes paired with faster Monday Minute solutions

Test Kitchen: Double Tomato Calamari

🔴 STAGE 3 | TROUBLESHOOTING

The Bench Notes

🔴 STAGE 3 | TROUBLESHOOTING

  • Trial 1: 60-minute simmer.
  • RESULT: 🔴 FAILED ON TIME.
  • The Variable: “Testing high-heat reduction to hit 25 mins without rubberizing the protein.”

The Theory: By layering our liquids and avoiding the stir, we can pressure-cook a thick, rich seafood sauce without the “Burn” error. We use the squid’s own juices and a tomato paste finish to create the ultimate linguini-clinging texture.

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To everyone else, she was Nana. In her kitchen, no one ever left hungry, and the freezer was a year-round vault of cookies waiting for a holiday. My sister and I spent hours at her table, stuffing and rolling braciolini or Calamari. This recipe isn’t just about the sauce; it’s about those afternoons at the table. We’re auditing the ‘Nana Method’ today to make sure those times stay on the menu, even when we’re short on time.

Calamari & Sauce

  • 1 lb Fresh Calamari Tubes cut into 1/2-inch rings, tentacles kept whole
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 Large Yellow Onion diced
  • 3 cloves Garlic minced
  • 1/2 cup Dry White Wine or Chicken Broth — The Bottom Layer
  • 1 15 oz can Tomato Sauce The Middle Layer
  • 1 15 oz can Crushed Tomatoes The Top Layer
  • 4 tbsp Tomato Paste The Final Thickener
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Red Pepper Flakes
  • Salt/Pepper to taste.

The Pasta

  • 1 lb High-Quality Bronze-Cut Dried Linguini

Sauté & Deglaze:

  • Set IP to Sauté. Cook onion and garlic in oil until soft (3 mins). Pour in the wine/broth. CRITICAL: Use a wooden spoon to scrape the bottom of the pot until perfectly smooth.
  • The “No-Stir” Layering: * Add the calamari rings/tentacles on top of the wine.
  • Pour the Tomato Sauce over the squid.
  • Pour the Crushed Tomatoes and spices on top of the sauce.
  • DO NOT STIR. Lock the lid immediately.

Pressure Phase:

  • Set to High Pressure for 15 minutes.
  • The Pasta Gap:
  • While the pot runs, boil your linguini in salted water until al dente.

The Release:

  • Allow a 10-minute Natural Release, then vent remaining steam.

The “Paste & Sauté” Finish:

  • Open the lid. The sauce will be thin. Hit Sauté again. Whisk in 2 tbsp of Tomato Paste. Simmer for 3 minutes until the sauce darkens and thickens.

Serve:

  • Toss with linguini and a heavy drizzle of fresh, peppery olive oil.