For the 103rd Weekend Herb Blogging – an weekly event created by Kalyn and this week hosted by Haalo from Cook (almost) Anything At Least Once. – I made a South Italian speciality with fresh tomatoes and parsley from my garden.

Did you know?
Parsley is the ideal breath freshener and will even counteract garlic. Herbalists recommend parsley for the treatment of osteoporosis as the herb raises estrogen levels (it is supposedly a libido booster for women!) and is a good source of fluorine, a bone strengthener. As a diuretic, parsley is also advocated for the treatment and prevention of kidney stones and bladder infections.

Calamaretti alla napoletana
serves 4

WHB #103: Calamaretti alla napoletana

500 g small cleaned squids
400 g tomatoes
olive oil
1 peperonicino, finely chopped
1 tb tomato paste
1 onion, finely chopped
1 garlic clove, finely minced
white wine
2 tb raisins
2 tb pine nuts
black olives
chopped parsley
salt and pepper

Soak raisins in lukewarm water.

Sperate bodies and tentacles of squid. Cut bodies into rings.

Cut tomatoes into small pieces.

Heat olive oil in a pan over medium heat, add onion and garlic, fry until softened, add squid and fry 5 minutes more. Add tomato paste let fry 2-3 minutes more. Extinguish with wine, let evaporate. Add tomatoes, season with salt and pepper. Let simmer for about 10 minutes. Add drained raisins and pine nuts. Let simmer another 10-15 minutes (depends of size of squids). Add olives and parsley. Season to taste.
Serve with homemade bread.

Next week we celebrate the Doubly Delicious Two Year Anniversary of Weekend Herb Blogging. Food Bloggers should submit a recipe featuring at least one vegetable and one herb, then include some information about at least one of the ingredients you’ve chosen.

More recipes and entries in English.