Squid Pizzaiola

Makes 4 servings

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2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1 teaspoon dried oregano

1/4 teaspoon crushed red pepper

1/2 teaspoon salt

1 (14-ounce) can whole tomatoes, chopped

1 pound squid, cleaned

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1. Heat extra-virgin olive oil in a large Dutch oven over medium-high heat. Add garlic; cook until fragrant, about 30 seconds. Add oregano, red pepper, salt, and tomatoes. Cook, stirring occasionally, until tomatoes reduce into a thick sauce, about 15 minutes.

2. Meanwhile, slice the squid bodies into 1/4-inch rings. When sauce is thick, add the squid pieces; cook, stirring often, until squid is just cooked, about 2 minutes. Don't overcook the squid or it will turn rubbery. Serve over cooked spaghetti or another pasta, if you like.

Per serving: 188 calories, 19 grams protein, 8 grams carbohydrates, 2 grams sugar, 8 grams fat, 264 milligrams cholesterol, 553 milligrams sodium, 1 gram dietary fiber.