Tagaliatelle with calamari


 teaspoons olive oil

1  onion, finely chopped

2 garlic cloves, crushed

4 anchovy fillets, drained, finely chopped

1 small red chilli, deseeded, finely chopped

1 k ripe tomatoes

1/2 cup white wine

500g cleaned calamari, cut into 1cm-thick rings

parsley, chopped

400g  tagliatelle

40g tomato paste




1.  Heat oil in a saucepan over medium heat. Add onion, garlic, anchovies and chilli. Cook for 5 minutes, stirring, or until onion softens. Add the chopped tomatoes and wine, add tomato paste . Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 10 minutes.


2. Add calamari. Cook for 3 minutes or until tender. Remove from heat. Stir in parsley.


3. Cook pasta in a saucepan of boiling salted water..


4. Drain pasta. Return to saucepan. Add calamari mixture. Toss gently over low heat until warmed through. Season with salt and pepper. Serve.