Isola delle Femmine Connection


Calamari in Tomato Sauce
Frances Aiello Giamona


      2-3 lbs squid, cleaned and cut in rings (leave tentacles intact)
     2 onions, chopped
     2 potatoes, peeled and diced
     1 15-oz can tomato sauce
     2 T fresh Italian parsley, chopped
     salt and pepper to taste


     1.  Place all ingredients in a saucepan, mix and cover.

     2.  Cook over low heat until potatoes are tender.  Do not overcook.

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