Calamari con Pomodoro

Ingredients

• 1 Tblsp olive oil
• 1 tsp mashed garlic
• 2 Tblsp tomato paste
• 400 gram can chopped tomatoes in juice
• 1/2 cup white or red wine
• 1-2 Tblsp Basil or Italian parsley leaves, roughly chopped
• 500 grams Shore Mariner Pineapple Cut Squid or Sea Breeze Squid Rings, defrosted and drained
• 1/4 cup flour
• ½ tsp salt
• ½ tsp pepper
• 1/4 cup vegetable oil

Method

Heat a medium sized saucepan with olive oil, add garlic and tomato paste, cook stirring over a medium heat for 2-3 minutes.  Pour over chopped tomatoes and wine, mix well and season with salt and pepper.  Lower heat and simmer gently for 6-7 minutes.  Add the basil or parsley just before serving.

Pat the drained squid dry with absorbent paper, mix flour, salt and pepper, dust squid lightly with seasoned flour.

Heat a deep frying pan with vegetable oil and shallow fry squid, turning often for 2-3 minutes.  This is best done in 2 batches, drain on absorbent paper and keep warm.

Serve squid over your favourite pasta with hot tomato sauce.