Low-Fat Calamari In Tomato Sauce - cooking recipe

Ingredients

1 kg squid, hoods
500 ml passata
2 teaspoons dried chili pepper flakes
5 garlic cloves, crushed
2 tablespoons balsamic vinegar

Preparation

Slice squid into 1/2 inch thick slices. Set aside.
Place all ingredients except squid in a large pan (I used an electric wok). Bring to the boil, then turn down and simmer for 15 minutes, or until sauce starts to thicken.
Add squid, and cook, stirring, until squid is tender and cooked through (about 4-6 minutes).
Serve immediately.