Sicilian calamari

Ingredients for 4 servings:

• 4 large squid tubes
• 12 tomatoes
• 2 cloves garlic
• 5 tbsp olive oil
• 3 tbsp tomato paste
• 4 tbsp olives, black
• 2 tbsp capers
• 8 anchovies, from the jar, ready pickled
• 2 tbsp, levelled sugar
• n. B. Salt
• n. B. Pfeffer
• e.g. olive oil
• 400 g tagliatelle pasta
• 2 tbsp basil, chopped

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

like at your favorite Italian restaurant

Halve the tomatoes and remove the stems. Place the halved tomatoes cut-side down on a baking tray lined with baking paper. Peel the garlic, halve it, and place it cut-side down with the tomatoes. Brush everything with olive oil, place in the oven, and cook on full heat using fan/convection until the skins of the tomatoes are blistered. Remove the tray and easily peel off the skins of the tomatoes. Place the tomatoes and their juice in a saucepan. Mash the garlic into a paste with a fork or knife and add to the tomatoes. Finely chop the anchovies and add to the tomatoes along with the olive oil, tomato paste, black olives, capers, and sugar. Simmer everything on low heat. Meanwhile, bring enough water to a boil and cook the tagliatelle pasta until al dente. Now trim off the hard outer edges of the calamari tubes, cut into rings, and add everything to the tomato sauce. Simmer for a shorter time. Finely chop the basil leaves and add them to the sauce, then season with salt and pepper. If the tomato sauce still tastes a bit too sour, you can add a little more sugar to taste. If you prefer a spicier flavor, you can also add some instant vegetable stock or chili flakes. Parmesan cheese also tastes great with it.