Ciao Chow Linda

Calamarata pasta with calamari in tomato sauce

(serves four people)

1/2 cup olive oil

2 small shallots

4 large cloves of garlic

red pepper flakes, to taste

1 1/2 lbs. squid, cleaned and cut into rings

2 - 2 1/2 cups passata (or tomato puree)

3/4 cup dry wine (red or white)

1/2 teaspoon salt, pinch of black pepper

fresh basil

1 lb. calamarata pasta

Saute the shallots and garlic in the olive oil until limp. Add the red pepper flakes and the squid and cook the squid a few minutes until they are opaque. Add the wine, the passata and seasonings. Cook for 1/2 hour to 45 minutes.

Boil the pasta until al dente, then add to the sauce and stir everything together until the pasta is well coated. Sprinkle more basil on top and serve.