Ursula’s Calamari and Cannellini

Directions

1. Thoroughly wash 1 pint of cherry tomatoes under cool, running, drinkable water. Once washed, slice in half. Finely chop 2 cloves of garlic and 1 shallot.

2. In a large skillet, heat ¼ cup of extra-virgin olive oil over medium heat and sauté the garlic and shallot until they are translucent, about 2 minutes. Add in the halved tomatoes, 1 pound of calamari, and ½ teaspoon of kosher salt and cook for 1 minute, stirring often. Pour in ¼ cup of white wine vinegar and ¼ cup of water, reduce the heat, cover and simmer for 15 minutes.

3. Slice ¼ cup of pitted Kalamata olives in half. Drain and rinse one 14-ounce can of cannellini beans. Add the olives and the beans to the simmering calamari and cook, uncovered, for another 8-10 minutes, just until some of the liquid has evaporated.

4. Meanwhile, thoroughly wash 1 small handful of fresh flat-leaf parsley under cool, running, drinkable water. Chop the parsley and use it to garnish the top of the calamari before serving. Eat up, Mama!