1 lb squid (cleaned, tubes cut into 1” rings)
3 tbsp oil
1 onion, small dice
3 garlic cloves, minced
½ tsp red pepper flakes
1 tbsp parsley, chopped,
¼ cup white wine
2 cups tomato sauce
Thoroughly rince the squid rings, keeping tentacles whole. Allow to drain and dry. Set aside.
In a large sauté pan, add oil and heat over medium high heat. Add onion, garlic, red pepper flakes and parsley to the pan, allowing aromatics to perfume for two minutes until the garlic takes on color.
Deglaze with white wine.
Add cut calamari and prepared tomato sauce.
Reduce until all flavors come together.