Small squid 600 g
One white onion
Tomato pulp into small pieces 400 g (You can also use coarsely chopped and peeled)
A generous glass of dry white wine
Pasta Calamarata 380 g.
Olive oil q.b.
Have the fishmonger clean the squid. Wash them, and check that the "beak" (which is at the center of the tentacles) and the "pen" cartilidge (which is inside the bag) have been removed. Cut the sacs into rings about 2 cm high. and the tentacles into pieces. The recipe originally published only require you to use the bags for a dish that contains only "rings", but I also prefer to use the tentacles.
Slice the onion finely and place in a large pan with three tablespoons of oil, and sauté by adding a bit 'of water from time to time.
Toss the squid in the pan, brown them briefly over high heat, then add the wine and let evaporate.
Pour the tomatoes into the saucepan, add salt and cook about twenty minutes (the time depends on how big were the squid).
Cook the pasta in abundant salted water, drain and pour in sauce pan with the squid. Blow up the dough for a few minutes, and serve it by adding a little olive oil.