• Two-Minute Calamari Sicilian Lifeguard Style
• Kosher salt
• 1 cup Israeli couscous
• ¼ cup extra-virgin olive oil
• 2 tablespoons pine nuts
• 2 tablespoons currants
• 1 tablespoon hot red pepper flakes
• ¼ cup caperberries
• 2 cups basic tomato sauce (see below) but my sauce works well too!
• 1 ½ pounds cleaned calamari, tubes cut into ¼-inch rounds, tentacles halved
• Freshly ground black pepper, to taste
• 3 scallions, thinly sliced
• Serves 4

Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up an ice bath nearby. Cook the couscous in the boiling water for 2 minutes, then drain and immediately plunge it into the ice bath. Once cooled, remove and set aside to dry on a plate.

In a 12- to 14-inch sauté pan, heat the oil until just smoking. Add the pine nuts, currants, and red pepper flakes and sauté until the nuts are just golden brown, about 2 minutes. Add the caperberries, tomato sauce, and couscous and bring to a boil. Add the calamari, stir to mix, and simmer for 2 to 3 minutes, or until the calamari is just cooked and completely opaque. Season with salt and pepper, pour into a large bowl, sprinkle with scallions, and serve immediately.

• Basic Tomato Sauce
• ¼ cup extra-virgin olive oil
• 1 large onion, cut into ¼-inch dice
• 4 garlic cloves, thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1 medium carrot, finely shredded
• 2 28-ounce cans peeled whole tomatoes, crushed by hand and juices reserved
• Kosher salt, to taste

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrots and cook 5 minutes more, until carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.