Spaghetti With Calamari Fra Diavolo - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
400 g chopped tomatoes, from a can
1/4 cup fish or 1/4 cup chicken broth, from 1/2 cube
1/3 cup red wine
2 tablespoons tomato puree
1 tablespoon dry oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
500 g squid rings, and tentacles cleaned, defrosted if frozen
250 g spaghetti
fresh parsley, chopped

Preparation

Saute onion in hot olive oil until tender and golden, about 5 minutes. Add the garlic and saute for 30 seconds.
Stir in the tomatoes with their juices, broth, wine, tomato puree, 1/2 tablespoon dry oregano, cayenne pepper, smoked paprika and the red pepper flakes. Reduce the heat to medium-low and cook for 15 - 20 minutes, uncovered, until the sauce is lightly thickened and the flavors have blended.
Add the squid, cover, reduce the heat to low and cook for 25 - 30 minutes until very tender. Stir in the remaining oregano.
Meanwhile cook spaghetti in lots of boiling water according to the manufacturer's instructions.
Drain and stir into the warm sauce. Toss thoroughly until the pasta is fully coated with sauce.
Serve immediately sprinkled with fresh parsley.