350 g of spaghetti, 600/700 g of squid, 400 g of tomato "passata", tomato puree to taste, half a glass of white wine, vegetable broth, 1 white onion, parsely, extra virgin oil, garlic, salt and pepper, chilli pepper.
Clean the squid, cut them into small pieces and chop the "tentacles". Chop the onion and parsely, add the garlic - do not peel - and the chilli pepper then fry together gently in a little oil.
Cover and simmer gently until everything is soft and creamy, (adding a little water or broth if necessary). Remove garlic.
Add the squid, pour in the wine and salt to taste.
Add the passata and a little puree and allow to simmer for about half an hour, adding more salt, pepper and broth if necessary.
until the sauce thickens and becomes darker.
In the meantime bring the water for the spaghetti to the boil, add the salt and boil until softened, mixing from time to time, but do not overcook. Drain the spaghetti then add to the sauce and mix well.
Suggestion from Infoelba: if you wish, the squid sauce can also be used for other recipes like risotto, or spread on "bruschette" previously flavoured with garlic.