Calamari Diavola

• 4 garlic cloves
• 4 hot cherry peppers
• 2 tablespoons olive oil
• 1 lb squid ring, Thaw and dried (I usually just buy the frozen bulk rings)
• 12 ounces tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 14 cup white wine

1. Mince the garlic.
2. For the cherry peppers, remove the stems and the seeds - Mince.
3. When I did it, not only did I dice them, but ran my knife through multiple times till it had almost become a paste.
4. Using a nonstick pan, add the oil and garlic and turn to low heat.
5. Allow that to cook for about 5 min then add the minced cherry peppers.
6. Stir and cook until the garlic just begins to brown.
7. Turn up the heat to medium high and add the calamari.
8. Toss/saute to coat and keep the heat up as you add the totmato sauce.
9. As it begins to boil add the dried basil and parsley and wine.
10. Stir to combine, then turn it down to a simmer for about 5-10 minute.
11. The sauce should take a more liquid consistancy.
12. Pour into a bowl and serve.

garlic, peppers, olive oil, ring, tomato sauce, basil, parsley, white wine

Taken from www.food.com/recipe/calamari-diavola-295090 (may not work)