Calamari With Tomato, Caper Berries And Basil - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
4 garlic cloves, minced
1 garlic clove, whole
2 shallots, minced
1 (28 ounce) can plum tomatoes, undrained, crushed with spoon
1 cup dry white wine
1/2 cup water
1 small dried red chili, crumbled
8 fresh basil leaves
2 slices orange zest
coarse salt
1 1/2 lbs calamari, small, rinsed and drained
1/2 cup caper berries, large
6 slices bread, rustic, crusty
pepper

Preparation

Heat 1 T evoo, add minced garlic and shallots; Cook until soft. Stir in tomatoes, wine, water, chile, basil, orange zests, and 2 teaspoons salt. Bring to a boil then reduce heat and simmer gently until slightly thickened, about 15-20 minutes.
Use a kitchen mallet to pound both sides of calamari bodies to tenderize. Cut crosswise into rings. Add calamari and caper berries to sauce. Cook until calamari are opaque, about 2-3 minutes. Remove from heat.
Heat remaining 3 T evoo in a different skillet. Rub bread with garlic clove. Add clove to oil and cook 2 minutes. Add bread and fry, flipping once. Put bread in bowl, top with calamari sauce. season with pepper and basil.