Nutrition Skinny™

(Time: about 20 minutes; Serves 6)

Ingredients
For the stew:
2 Tbsp. Olive oil

2 cloves garlic, halved

1 ¾ cup tomato sauce*

1 cup white wine

1 tsp chopped fresh thyme

1 tsp red pepper flakes

½ tsp salt

½ tsp freshly ground pepper

2 lb. Calamari, thinly sliced (leave tentacles whole)

*I prefer making my own by sautéing ½-1 cup finely diced onion and 1-2 cloves minced garlic, adding 28 oz. thick tomato puree and a pinch of salt and freshly ground pepper, and simmering on medium low for about ½ hour.

For the toast:
4 to 6 slices of bread

Olive oil, for drizzling

2 to 3 garlic cloves, halved

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Directions
Stew:
Warm the olive oil over medium heat in a medium pot.

Add the garlic and let cook until fragrant, about 2 minutes. Remove the garlic.

Add the tomato sauce, white wine, thyme, red pepper flakes, salt, and pepper.

Bring the mixture to a simmer. Add the calamari and stir to combine. Continue to cook until the mixture comes back up to a simmer, about 2 more minutes.

Toast:
Preheat oven to 350 degrees F.

Meanwhile, drizzle the bread slices with olive oil.

Toast until the bread is crisp and turning golden brown, about 8 to 10 minutes.

Remove from the oven and rub the tops of the toasts with halved garlic cloves. Serve immediately with the Calamari Stew.