This is pretty much the same as a big batch of homemade spaghetti only you're substituting squid for the traditional ground beef and adding the flavorful kalamata olives and white wine. Super healthy, makes excellent leftovers, and it's fairly easy to make! I like to get the pitted kalamata olives from an olive bar - they're typical excellent quality and much less expensive than the jarred versions.
.½ yellow onion, chopped 4 cloves garlic, minced 1/3 pound sliced mushrooms 2 T olive oil 2 cans diced tomatoes 1 tiny can tomato paste 1 cup white wine 1 pound sliced squid tubes and tentacles ¼ cup pitted kalamata olives 1 pound pasta, (cooked el dente or according to package directions) Finely minced parsley, lemon zest and parmesan cheese for garnish In a big pan, sauté the onion, garlic and mushrooms in the olive oil until softened. Add the tomatoes, wine, squid and olives and simmer on medium heat without a lid for about 30 minutes (or until the squid returns to tender). Add the tomato paste to thicken it up a bit and serve over just cooked pasta. Sprinkle with parsley, lemon zest and cheese for garnish - enjoy!