80 ml(1/3 cup) olive oil1onion, finely chopped125 mldry white wine4garlic cloves, crushed660 mltomato passata1 tspwhite wine vinegar900 gmcleaned calamari, cut into 4cm-5cm pieces75 gm(½ cup) small black Italian olives1heaped tbsp salted capers, rinsedTo serve:extra-virgin olive oil, torn flat-leaf parsley and basil, crusty bread
Heat olive oil in a wide deep frying pan over medium-high heat, add onion and sauté until starting to caramelise (6-8 minutes). Deglaze pan with wine, add garlic and bring to the boil. Add passata and vinegar, bring to the boil, then add calamari, olives and capers and simmer until calamari is opaque and tender (3-5 minutes). Season to taste, stir in herbs and serve hot with crusty bread.