Calamari And Tomato Pasta - cooking recipe

Ingredients

3 tablespoons olive oil
1 medium onion, finely chopped
1 medium carrot, grated
1 stalk celery, very finely chopped
1 sweet red pepper, sliced
4 garlic cloves, minced
1 chili, finely chopped
250 ml dry white wine
2 (400 g) cans tomatoes, peeled and chopped
1 tablespoon oregano, dried (or 3T fresh chopped)
2 tablespoons Thai fish sauce
1 tablespoon soya sauce, Kikkoman is best
2 teaspoons white pepper
2 teaspoons turmeric
800 g squid rings
125 ml cream
500 g pasta, thin and flat like linguini, taglierini, preferably fresh, cooked according to packet instructions
100 g rocket, similar spicy fresh green leaves

Preparation

Over medium-high heat soften onion, carrot and celery in olive oil. After a few minutes add sweet pepper, garlic and chilli. Sautee for a few more minutes.
Add a cup of white wine and reduce a bit, stirring, to create a stock base for your sauce.
Add tomatoes, oregano, fish sauce, soya sauce, white pepper and turmeric. Bring sauce to the boil, stirring.
Add calamari rings. Cook for 3 minutes then turn the heat down to medium-low.
Add cream and allow sauce to bubble slightly.
Serve immediately over thin flat pasta, and top with fragrant fresh leaves.