Method

• 1.
  Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Drain, reserving 1/4 cup (60ml) cooking water. Toss pasta with a little oil to loosen.

• 2.
  Heat 1 tbs oil in a large frypan over medium-high heat. Season the squid rings, then cook for 2 minutes or until light golden. Remove from pan.
• 3.
  Return pan to medium heat and add remaining 1 tbs oil. Add the eschalot and cook, stirring, for 2 minutes or until softened. Add garlic and cook for 1 minute or until fragrant, then add wine and cook for a further 1 minute or until slightly reduced.
• 4.
  Add passata and cherry tomatoes, then cook for 5 minutes or until tomatoes start to collapse. Season, then return calamari to the pan with the reserved water and cook for 2-3 minutes or until warmed through.
• 5.
  Divide pasta and sauce among bowls, and serve with basil and lemon wedges.