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Penne with Calamari, Tomatoes, Anchovies and Red Peppers (Roma)


1 lb. squid, cut into 1/2" thick rings
1/4 cup olive oil
2 cloves garlic, minced
4 anchovy fillets, minced
28 oz. can Italian tomatoes, but through processor
1/4 tsp salt
1/4 tsp red pepper flakes
2 T. butter
1/4 cup half and half or heavy cream
1 lb. Penne pasta, cooked "al dente", drained (reserve 1 cup water form pot for later use)


Clean squid and cut into rings. Set aside. In large skillet, heat oil and saute garlic for 30 seconds over medium heat. Add anchovies and saute another few seconds. Add tomatoes, salt, red pepper flakes and butter. Cover and simmer for 10 minutes. Add cream; Cook 1 minute, then add the reserved squid. Add drained pasta to pan and stir well. If sauce is too thick, add a little hot water reserved from pasta pot. Serve at once. Serves 4-6.

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