- 1/4 cup olive oil
- 3 cups sliced onions
- 1 pound cleaned squid, tentacles left whole, bodies cut crosswise into 1/2-inch rings
- 1 pound plum tomatoes, chopped
- 1 cup dry red wine
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh oregano
- 2 tablespoons tomato paste
- 1/4 teaspoon dried crushed red pepper
- Heat olive oil in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 7 minutes. Add squid and sauté 1 minute. Add tomatoes, wine, basil, parsley, oregano, tomato paste, and crushed red pepper. Simmer until squid is tender and sauce thickens slightly, stirring occasionally, about 5 minutes. Season to taste with salt and pepper.