Calamari with Tomato Sauce

• 3 tablespoons olive oil
• 3 cloves garlic, sliced
• 1 (28 ounce) can tomato puree
• 28 fluid ounces water
• 12 cup red wine (cabernet shrivas)
• 1 teaspoon salt
• 1 teaspoon white sugar
• crushed red pepper flakes
• 16 ounces uncooked linguine
• 3 lbs squid, cleaned and sliced into rings

1. Heat olive oil in a large saucepan over medium heat.
2. Stir in the garlic and cook until lightly brown.
3. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper.
4. Bring to a boil.
5. Reduce heat and simmer 30 minutes, stirring occasionally.
6. Bring a large pot of lightly salted water to a boil.
7. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
8. Stir calamari into the tomato sauce.
9. Continue to simmer until squid is opaque.
10. Check frequently to avoid overcooking squid (cook time aprox 15 mins) Serve squid and sauce over cooked linguine.

olive oil, garlic, tomato puree, fluid ounces water, red wine, salt, white sugar, red pepper, linguine

Taken from www.food.com/recipe/calamari-with-tomato-sauce-76555 (may not work)