Stuffed squid in tomato sauce

Ingredients

• 100 g breadcrumbs
• 1 handful of flat-leaf parsley, chopped
• 1 clove garlic finely chopped
• 2 eggs
• 1/2 chilli, thinly sliced
• 1-2 teaspoons salt flakes
• 1 handful of small baby capers in salt, well washed and roughly chopped
• 4 anchovy fillets, chopped
• 4 tubes medium squid
• 2 tablespoons extra virgin olive oil

For the sauce

• 2 tablespoons of extra-virgin olive oil
• 1 clove garlic, thinly sliced
• 2 tablespoons of finely chopped parsley stalks
• 1/2 chili, thinly sliced
• 150 ml of white wine
• 1 x 700 g bottle of Mutti Passata

Method

1. For the stuffed squid in tomato sauce, combine the breadcrumbs, parsley, garlic, eggs, chilli, 2 tablespoons of extra-virgin olive oil, salt, capers and anchovies in a large bowl. Loosely spoon the filling into the tubes. Secure the filling with toothpicks and set aside.
2. Heat the remaining olive oil in a large deep-sided saucepan over medium heat and gently cook the garlic, parsley stalks and chilli for 1–2 minutes. Add the stuffed squid and brown on both sides, then pour in the wine and let it bubble away for 1–2 minutes or until the alcohol has evaporated.
3. Add Mutti Passata and 300ml of water and bring to the boil, then reduce the heat to low. Cover with a lid and simmer gently for 25–30 minutes, stirring occasionally. Taste for salt and adjust accordingly.
4. Serve stuffed squid in tomato sauce with soft polenta or crusty bread.