for 4 people

2 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
1	red chilli pepper, deseeded, finely chopped
1 bunch	flat-leaf parsley, finely chopped
600 g	small squid (sepia), cleaned, cut into rings
100 g	peas
1 dl	white wine
350 g	puréed tomatoes
½ tsp	salt
a little	pepper

How it's done

Heat the oil in a large frying pan. Sauté the onion, garlic, chilli pepper and 4 tbsp of parsley for approx. 3 mins. Add the squid rings and peas, cook for a further 5 mins. Pour in the wine and reduce almost completely. Mix in the passata, season and simmer for approx. 15 mins. Sprinkle with the remainder of the parsley before serving.

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