1 Lb Calamari (tubes preferred)
1 cup flour; seasoned with salt & pepper or to your liking
Extra Virgin olive oil
1 small yellow onion, coarsely chopped
½ chopped sweet green bell pepper (can substitute hot pepper rings or pepper of your choice)
4 finely chopped garlic cloves
1 14 oz can of diced tomatoes (preferably Roma tomatoes), drained
salt & pepper
Crushed red pepper
Rinse the calamari and pat dry with paper towels, then cut it into ¼ inch thick “rings”. Roll through flour seasoned with salt & pepper (approx 1 cup of flour, 1/2 tsp of pepper and 1/2 tsp salt). Sauté in 3 tbsps of hot olive oil for 2-3 minutes while stirring and remove from the pan. Sauté the chopped onion and pepper over medium heat for 5 minutes; add finely chopped garlic and sauté for another 2 minutes. Add diced tomatoes and salt & pepper to taste. Simmer for 5 minutes.
Add the cooked calamari rings, a pinch or two of red pepper flakes to taste, shredded basil leaves, 2-3 tbsps of balsamic vinegar, 3 tbsps of extra virgin olive oil and the juice from ½ a lemon...toss & serve!