Clean calamari, remove skin and slice into rings.

Heat 1 tbsp olive oil in a large pan over medium-high heat.

Add the calamari quickly and sauté for just 1–2 minutes until they turn opaque.

Remove immediately and set aside (don’t overcook now, or they’ll toughen).

In the same pan, lower the heat, add another tbsp of olive oil.

Sauté the garlic, anchovy and chilli for a few minutes, just until fragrant.

Add the wine and let simmer until reduced by half.

Add the tomato paste, cherry tomatoes, olives, 1/4 cup water and season with salt and pepper. Simmer for 30 minutes until the sauce thickens.

Return the seared calamari to the sauce and gently simmer for just 5-8 minutes until calamari are tender.

Stir in chopped parsley and cooked pasta and serve immediately.

Enjoy!