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| 4 Esslöffel | olive oil virgin |
| 1 Bund | Italian parsley, finely chopped; to yield 1/4 °C |
| 1 mittel | red onion thinly sliced |
| 8 mittel | Plum tomatoes, roughly chopped; to yield 2 °C |
| 1 Esslöffel | Hot red pepper |
| 1 x ca. 450 g | Calamari, cleaned, tentacles chopped fine, tubes sliced very thin |
| 1 Tasse | Malvasia wine |
| 1 x ca. 450 g | Penne pasta |
| 1/2 Tasse | Toasted bread crumbs |
| 2 Esslöffel | salt |
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Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12 to 14 inch saute pan, heat olive oil over medium high heat until smoking. Add parsley and onion and cook until softened but not brown, about 6 to 7 minutes. Add tomatoes and hot pepper and cook until breaking down, about 5 to 6 minutes. Add calamari and Malvasia, season with salt and pepper, stir through and remove from heat. Cook pasta according to package instructions until just al dente. Drain well and pour hot pasta to calamari pan. Return to heat and toss until well coated and calamari is completely opaque. Pour into heated serving dish, sprinkle with toasted bread crumbs and serve.
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