LINGUINI WITH TOMATO, ASHTON STYLE #(109)

INGREDIENTS:
     2lbs calamari (squid) cleaned but
     leave the skin on
     2 6oz cans of Contadina tomato paste
     1 large can of Contadina crushe tomatoes
     6 cloves of garlic, peeled and smashed
     1 medium onion, cut in half, peeled and
     sliced
     1 cup of good dry red wine (Merlot)
     1/2 cup of extra virgin olive oil
     3 tab of dried basil
     1/2 tsp black pepper
     1/2 tsp garlic salt
           1/4 cup sugar
     1 lb of linguini pasta broken in half
DIRECTIONS:
     1. cut the cleaned calamari into pieces,
         leaving the skin on to darken and
         flavor the sauce
     2. put the extra virgin olive oil into a
         large fry pan over moderately hot
         heat
     3. add the onions and garlic into the
         fry pan and saute until the onions
         are slightly brown but don't burn
         the garlic
     4. add the tomato paste into the same
         fry pan with the onions and saute
         and continue to stir about 10 minutes
     5. add the 3 tab of basil, 1/2 tsp each of
         pepper and salt, and the 1/4 cup of
         sugar and continue to stir about
         an additional 10 minutes
     6. add 2 tomato paste cans of water and
         after putting the sauce from the fry pan
         into a soup pot add the red wine to the
         fry pan and stir until all the sauce is
         incorporated with the wine and then
         add this to the soup pot
     7. add the calamari pieces to the soup pot
         reduce the heat to simmer and cook
         about 2 hrs
    8. this recipe will serve 6 to 8 people