This simple classic is often interpreted to include anything from bacon to zucchini, all of which may be good but are not traditional. The hero in this game is the brief cooking time, which results in calamari with a silken, tender texture, complemented but not overpowered by the slightly spicy tomato sauce.

1/2 cup EXTRA VIRGIN OLIVE OIL
4 cloves GARLIC, thinly sliced
1 tablespoon hot red PEPPER FLAKES
1 cup BASIC TOMATO SAUCE
1/2 cup dry WHITE WINE
2 1/2 pounds CALAMARI, cleaned, bodies cut into 1/4-inch-wide rings,
tentacles left whole
1 tablespoon RED WINE VINEGAR
1/4 cup Italian PARSLEY, chopped
SALT

In a 6-quart pot, combine 1/4 cup of the olive oil, the garlic, and red pepper flakes and cook over medium heat until the garlic is light golden brown, about 2 minutes. Add the tomato sauce and wine and bring to a boil.

Add the calamari and stir to mix well, then reduce the heat and simmer until tender, 2 to 3 minutes. Stir in the vinegar, parsley, and the remaining 1/4 cup olive oil, adjust the seasoning if necessary, and serve, or allow to cool and serve at room temperature.

Serves 6

Recipes ©2005 Mario Batali, from Molto Italiano

Baked Pasta with Ricotta & Ham (Pasticcio Di Maccheroni)

Pasticcio is a full-on party for Easter ... in one beautiful “mess” (pasticcio). And no problem serving it "tièpido" (at room temperature.)

3 tablespoons EXTRA VIRGIN OLIVE OIL
1 pound ITALIAN COOKED HAM, preferably parmacotto, or other good quality cooked ham, cut into 1/2-inch cubes
SALT and freshly ground BLACK PEPPER
1 small CARROT, cut into ¼-inch dice
1 rib CELERY, thinly sliced
1 cup DRY RED WINE
1 ½ cups BASIC TOMATO SAUCE
1 ½ pounds ZITI
1 pound fresh RICOTTA
8 ounces CACIOTTA or HARD PROVOLONE, cut into small dice
½ cup freshly grated PARMIGIANO-REGGIANO

In a Dutch oven, heat the olive oil over high heat until smoking. Add the ham cubes and brown for 5 to 6 minutes. Season with salt and pepper. Add the carrot, onion, and celery and cook until the vegetables are golden brown, about 10 minutes.

Add the wine, bring to a boil, and cook until reduced by half, about 5 minutes. Add the tomato sauce and bring to a boil, then reduce the heat to low, cover the pan, and cook until the meat is just about falling apart, about 50 minutes. Transfer the meat to a large bowl. Keep the sauce warm.

Meanwhile, preheat the oven to 450 F. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.

Cook the ziti in the boiling water for 1 minute less than the package directions, until still very al dente. While the pasta is cooking, place the ricotta in a small bowl and stir in a ladle of the pasta cooking water to “melt” it.

Drain the pasta and add it to the bowl with the meat. Add the ricotta, caciotta, and tomato sauce and stir to combine.

Grease a round 12 inch deep pie dish or a casserole with olive oil. Place a ladleful of the cheese and sauce mixture in the bottom of the dish, followed by a layer of the pasta and meat mixture. Sprinkle 2 to 3 tablespoons of the Parmigiano over, then repeat with another layer of the cheese and sauce mixture, then pasta and meat, and Parmigano. Continue until all the ingredients are used up.

Bake for 25 minutes, until bubbling and heated through. Serve in warmed pasta bowls.

Serves 8 Recipes

©2005 Mario Batali, from Molto Italiano