3 cloves garlic, chopped
1/2 stick celery, chopped
1/2 small brown onion, thinly sliced
1 long red chilli, chopped
2 spring onions, chopped
1/4 cup extra virgin olive oil
500 – 750g calamari, sliced thinly, and their ink sacs
1/2 bunch fresh basil, torn
500ml red wine
1/2 cup flat-leaf parsley, chopped
1 500g packet spaghetti
Heat a large stew pot over high heat and add in the garlic, celery, onion, chilli, spring onion and olive oil, and stir. Add salt and pepper to taste and allow the ingredients to sweat off a little.
Add the anchovies to the pot and stir well to break them down. Stir in the ink sacs whole, and add the calamari. Turn the heat up and cook for about 3 minutes.
Once the calamari has started to cook through, throw in the basil and pour in the red wine and passata. Stir everything to ensure the calamari is well covered. Turn the heat down, cover with a lid, and allow to braise for 1 hour or so until the calamari is tender and sauce has thickened.
Cook the spaghetti according to packet directions. Drain and set aside.
Heat a frying pan and add in a few ladlefuls of the calamari mixture with some of the parsley and a drizzle of extra virgin olive oil. Add in 1/4 of the cooked spaghetti and toss well. Repeat this process three more times for each serving.