Calamari Pasta

Peel the onions and garlic and finely chop.

Halve the chile pepper lengthwise, remove the seeds, rinse and pat dry. Finely chop chile.

Rinse the tomatoes, wipe dry, cut into quarters and remove core and seeds. Finely chop tomatoes. 

Rinse the parsley, shake dry, pluck leaves and coarsely chop.

Clean the squid, removing skins thoroughly. Then rinse the tubes under cold water, halve lengthwise, pat dry and carve a diamond-shaped pattern on the inside.

Cook pasta in a pot of boiling salted water until al dente according to package instructions. Meanwhile, heat the oil in a large pan over high heat, then add squid and cook until browned.

Add onions, garlic and chile and cook, stirring, until softened, about 2 minutes.

Stir in white wine and tomatoes and cook over medium heat until tomatoes are softened, 2-3 minutes.

Drain the pasta.