Summary

Ingredients

• 4 large squid (s) tubes
• 12 tomato (s)
• 2 cloves garlic
• 5 tablespoon olive oil
• 3 tablespoon tomato paste
• 4 tablespoon olives, black
• 2 tablespoon capers
• 8 anchovies, from the jar, ready-made
• 2 tablespoon, leveled sugar
• salt
• pepper
• olive oil
• 400 g ribbon noodles
• 2 tablespoon basil, chopped

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Instructions

1. Halve the tomatoes and remove the tomato stalk, place the halved tomatoes with the cut surface facing down on a baking sheet lined with baking paper. Peel the garlic, cut in half and place with the cut surface facing down with the tomatoes. Brush everything with olive oil, put in the oven and cook on the fan with high heat until the tomato skin blisters. Take out the tray and simply peel off the skin of the tomatoes.
2. Put the tomatoes in a saucepan with the juice, mash the garlic with a fork or knife to a paste and add to the tomatoes. Chop the anchovies very small and add them to the tomatoes with the olive oil, tomato paste, black olives, capers and sugar. Let everything simmer on a low heat.
3. In the meantime, add enough water to the boil and cook the tagliatelle in it until al dente. Now cut off the outer, hard edge of the calamari tubes, cut into rings and add everything to the tomato sauce. Let it simmer again a little. Chop the basil leaves and add to the sauce and season with salt and pepper. If the tomato sauce still tastes a bit too sour, you can add a little sugar to taste. If you prefer it spicy, you can also season it with a little instant vegetable stock or chilli flakes. Parmesan also tastes very good with it.