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- "This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless" Charles W.,
Plainville, Connecticut
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Ingredients:
1 tablespoon butter or extra virgin olive oil
2 lbs Italian plum tomatoes, peeled and coarsely chopped
1/2 large onion, coarsely chopped
1 lb squid, cleaned, tentacles intact, body in bite-size
1/4 teaspoon fresh thyme
2 teaspoons fresh oregano, chopped
1 tablespoon fresh marjoram, chopped
2 tablespoons fresh basil, chopped
1 lb spaghetti or perciatelli (tubular spaghetti)
Salt and pepper to taste
Directions:
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- Heat butter or olive oil in large saucepan.
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- Add tomatoes and
onions and cook for 20 minutes over medium heat, stirring occasionally
until tomatoes break apart easily and onion is soft.
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- Add squid, reduce
heat to low, and cook for 10 minutes more.
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- Add herbs and cook for 5 minutes.
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- The squid should be very tender. Add salt and pepper
and serve over pasta. Serves 4.
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