We Cook! Mill’s Tavern Point Judith Calamari with Sun-Dried Tomato Puttanesca Sauce

by Chef Ed Bolus, Mill’s Tavern, contributing writer

Point Judith Calamari with Sun-Dried Tomato Puttanesca Sauce (Serves 4)

Crispy fried calamari paired with a bold sun-dried tomato puttanesca sauce makes for a flavorful and elegant dish, perfect as an appetizer or main course.

INGREDIENTS:

For the Calamari:

• 1 lb. Point Judith calamari, cleaned and sliced into rings
• 1 cup buttermilk (for tenderizing)
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp. salt
• ½ tsp. black pepper
• ½ tsp. paprika
• ½ tsp. garlic powder
• Vegetable oil (for frying)
• Lemon wedges (for serving)
• Fresh parsley, chopped (for garnish)
  

For the Sun-Dried Tomato Puttanesca Sauce:

• 2 tbsp. olive oil
• 3 cloves garlic, minced
• ½ tsp. crushed red pepper flakes (adjust to taste)
• 1 cup canned crushed tomatoes
• ½ cup sun-dried tomatoes, chopped
• ¼ cup kalamata olives, pitted and sliced
• 2 tbsp. capers, drained
• ½ tsp dried oregano
• ¼ tsp anchovy paste (optional, for depth of flavor)
• ½ cup white wine (or seafood stock)
• 2 tbsp. fresh basil, chopped
• Salt and black pepper, to taste

INSTRUCTIONS:

Prepare the Calamari:

1. Soak the cleaned calamari rings in buttermilk for 30 minutes to tenderize.
2. In a bowl, mix together flour, cornstarch, salt, black pepper, paprika, and garlic powder.
3. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
4. Drain the calamari from the buttermilk, dredge in the flour mixture, and shake off excess.
5. Fry the calamari in batches for 2–3 minutes, or until golden brown and crispy.
6. Remove from oil, drain on paper towels, and keep warm.

Prepare the Sun-Dried Tomato Puttanesca Sauce:

1. Heat olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about one minute
2. Stir in crushed tomatoes, sun-dried tomatoes, kalamata olives, capers, oregano, and anchovy paste (if using).
3. Pour in white wine and let the sauce simmer for 10–12 minutes, stirring occasionally, until it thickens slightly.
4. Season with salt and black pepper to taste, then stir in fresh basil.
   

Assemble and Serve:

1. Arrange the crispy calamari on a serving platter.
2. Spoon the puttanesca sauce over the calamari or serve it on the side for dipping.
3. Garnish with chopped parsley and serve with lemon wedges.

Serving Suggestion:

• Pair with crusty bread for dipping or serve over a bed of arugula for a sophisticated touch.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.