225 g (8 oz) short-cut macaroni, or other short pasta shapes
1 tbsp olive oil
2 tbsp chopped tresh parsley salt and pepper
350 g (12 oz) cleaned squid, cut into 4 cm (1/2 in) strips
6 tbsp olive oil
2 onions, sliced
250 ml (9 fl oz) 1 cup fish stock
150 ml (1/4 pint) 2/3 cup red wine
350 g (12 oz) tomatoes, peeled and thinly sliced
2 tbsp tomato puree (paste)
1 tsp dried oregano
2 bay leaves
1. Cook the pasta for only 3 minutes in a large pan of boiling salted water, adding the oil. Drain in a colander, return to the pan, cover and keep warm.
2. To make the sauce, heat the oil in a pan over medium heat and fry the onion until translucent. Add the squid and stock and simmer for 5 minutes. Pour on the wine and add the tomatoes, tomato puree (paste), oregano and bay leaves. Bring the sauce to the boil, season with salt and pepper to taste and cook, uncovered, for 5 minutes.
3. Add the pasta, stir well, cover the pan and continue simmering for 10 minutes, or until the macaroni and squid are almost tender. By this time the sauce should be thick and syrupy.
If it is too liquid, uncover the pan and continue cooking for a few minutes. Taste the sauce and adjust the seasoning if necessary.
4. Remove the bay leaves and stir in most of the parsley, reserving a little to garnish. Transfer to a warmed serving dish. Sprinkle on the remaining parsley and serve hot. Serve with warm, crusty bread, such as ciabatta.