Prep Time:	30 min.
Cook Time:	25 min.

Ingredients:

• 2 tbsp salt (can cut in half or use even less)
• 4 tbsp extra-virgin olive oil
• 1 medium red onion, thinly sliced
• freshly ground black pepper
• 1 bunch fresh finely chopped Italian parsley, plus more for garnish
• 1/2 cup malvasia wine
• 1 can peeled whole plum tomatoes, about 2 cups
• 1 lb clean calamari, tentacles chopped fine, sliced into large pieces
• 1/2 tsp red pepper flakes
• 1 lb dried penne pasta (can cut in half)
• 1/2 cup toasted fresh breadcrumbs
• pecorino romano, grated fresh for garnish

1. Place 6 quarts water to boil and add salt. In a 12 to 14 in saucepan, heat olive oil over medium heat until smoking. Add the onion, season with salt and pepper and cook for 3 to 4 minutes. Add the parsley, 1/2 cup wine, tomatoes, and cook for another 3 to 4 minutes. Add the calamari and the pepper flakes and season, to taste. Stir through to mix the ingredients and remove from heat and let cool.
2. When the pot of water reaches a rolling boil, add the pasta and cook according to the package directions until just al dente. Drain well and pour the hot, cooked pasta into the saucepan with the calamari. Return the pan to the heat and toss until well coated and the calamari is completely opaque. Pour into a heated serving dish and sprinkle with toasted breadcrumbs, drizzle with extra-virgin olive oil and garnish with parsley and grated pecorino cheese. Serve immediately.