Start by cleaning the calamari: rinse them under running water, remove the head (cut eyes and mouth off) and the tentacles and keep them aside, remove the pen of the internal cartilage and the insides. Then peel the skin off with your hands or a small knife.

Cut the calamari into rings, in a similar size to the calamarata pasta.

Cook the calamarata pasta in a large pot of lightly salted boiling water, al dente, about 2-3 min less than package instructions.

Whilst te pasta cooks, prepare the sauce: heat the olive oil in a large pan, over medium heat.

Add chopped calamari and garlic and sautee for 2 minutes.

Mix the tomato paste with the wine, pour over the sides of the pan and allow the alcohol to evaporate.

Fold in chopped tomatoes, season with salt and pepper and cook over low heat for about 5 minutes.

Drain the pasta al dente, keeping some cooking water aside.

Add a ladle of cooking water to the pan with the calamari sauce, then add the pasta and mix well

Season the calamarata pasta with fresh chopped parsley and extra freshly ground black pepper, and serve immediately.