Spaghetti with tomato and squid sauce

Ingredients for 4 servings:

• 400g spaghetti
• 500 g squid fillet(s)
• 500 ml tomatoes from a can or fresh
• 20 g tomato paste
• 1 onion(s)
• 1 garlic clove(s)
• 100 ml red wine
• some lemon juice
• some chili powder
• e.g. chili pepper(s)
• possibly water (pasta water)
• Salt
• olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

Wash the squid fillets, skin if necessary, and cut into pieces. Don’t cut the fish too finely, as it will shrink slightly during cooking. Bring salted water, chili powder, and a little lemon juice to a boil and simmer the squid pieces over medium heat for 20 minutes. Foam is completely normal. Finely chop the onion, garlic, and a little chili and fry in a little olive oil until translucent. Add the tomato paste and deglaze with the red wine. Then add the tomatoes and simmer uncovered over medium heat for about 30 minutes with the squid. Cook the pasta until al dente, reserving some of the pasta water. If the sauce is too thick, add a little more of the pasta water. Season the sauce to taste and toss the pasta directly in the sauce. The squid will be beautifully tender and not rubbery. Note: I always prepare the sauce in a deep pan; it works wonderfully.