2 lb. squid, cleaned & cut into 1/4" rings, including tentacles
4 tbsp. olive oil
1 med. onion, finely chopped
3 garlic cloves, minced
14 oz. tomato sauce
1/4 c. chopped fresh parsley
1/2 c. white wine
1/2 tsp. sugar
1 tsp. crushed dry oregano
Freshly ground black pepper

Heat the olive oil in a skillet over medium-high heat. Saute the onion and garlic until tender. Stir in tomato sauce, parsley, wine, sugar, oregano and parsley. Simmer for 5 minutes. Remove sauce from skillet and wipe dry.

Heat 2 tablespoons olive oil over high heat. Add squid and saute for 1 minute. Return sauce to squid and simmer slowly with lid askew for 2 minutes. Serve immediately over cooked pasta with crusty bread. Serves 4.