Ingredients
2 tsps olive oil
1 onion, finely chopped
2 garlic cloves, crushed
4 drained anchovy fillets,
finely chopped
1 small red chilli, deseeded and finely chopped
1kg ripe tomatoes
½ cup white wine
500g cleaned calamari, cut into 1cm-thick rings
Parsley, chopped
400g tagliatelle
40g tomato paste

Method

Heat oil in a saucepan over medium heat. Add onion, garlic, anchovies and chilli. Cook for five minutes, stirring, or until onion softens.

Add the chopped tomatoes and wine, then add tomato paste. Bring to the boil and then reduce heat to medium low. Simmer, partially covered, for 10 minutes.

Add the calamari. Cook for three minutes or until tender. Remove from heat. Stir in the parsley.

Cook the pasta in a saucepan of boiling salted water. Drain the pasta and return to the saucepan.

Add the calamari mixture. Toss gently over low heat until warmed through. Season with salt and pepper. Serve.

Anton Dougall is an Expert on Maltese food.