Ingredients
1 tbsp butter or olive oil
2 lb italian plum tomatoes - peeled & co, arsely chopped
1/2 large onion, coarsely chopped
1 lb squid, cleaned - tentacles intac
1/4 tsp fresh thyme
2 tsp fresh oregano, chopped
1 tbsp fresh marjoram, chopped
2 tbsp fresh basil, chopped
1 salt and pepper, to taste
1 lb spaghetti or perciatelli - (tubular, spaghetti)
Directions
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 Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993,
Vol. 5, No. 2. Pg. 79. Posted by Cathy Harned.
Servings: 1 batch
Angela's Squid Spaghetti Recipe brought to you by Recipe Ideas
Categories: Fish; Italian; Pasta; Seafood
The History of Recipes
We are able to follow the history of `recipes` way back into ancient history, certainly as far into history as ancient Egypt, and maybe further still. However, in the main part, these ancient cook books were just primitive pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. As we move on, we have a couple of interesting recipe books which appeared in the 14th Century - one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books are unconnected to the indian food that is familiar to us all today, but rather recipes for the types of meals cooked for the upper classes. Later, in the fifteenth century, knights returning from the crusades brought us many foods and herbs from middle-east cuisine, including coriander, parsley, and basil. These new herbs and spices created a torrent in publications on food, most of which still exist in private libraries. During the following few hundred years, the rich families of Europe competed with each other to lay on the most exotic meals, and because of this the best cooks and their recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, trying out, and recording recipes to help cooks of their time. The revolution that is television brought us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Angela's Squid Spaghetti recipe.
