Calamari Marinara (serves 6)

1kg squid, cut into rings
¼ cup olive oil
3 cloves of garlic, minced
1 small onion, diced
1 can tomatoes, mashed
¼ cup fresh parsley, chopped
2 tblsp fresh basil, chopped
¼ cup black olives, sliced
1 tblsp pine nuts
½ cup dry white wine
salt and pepper to taste

In a large frypan, sauté garlic and onion in olive oil until browned. Add tomatoes, parsley and basil. Simmer for 45 mins, stirring occasionally.
Add olives and pine nuts. Cook for 10 mins. Add squid rings and wine. Salt and pepper to taste. Simmer for 5 mins and serve on pasta.

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