Instructions:

Prepare the squid: If you’re using fresh squid, clean them by removing the bones, eyes, and beak. Be sure to keep the ink sacs, as you’ll use them later. Slice the squid into strips (or let your fishmonger handle the cleaning).

Make the sauce base: In a large pan, heat some olive oil and sauté the chopped onion and minced garlic until golden. Add the squid and let them brown for a few minutes.

Deglaze with wine: Pour in the white wine and let it cook down slightly, stirring occasionally.

Add the tomatoes: Mix in the canned tomatoes, tomato paste, and optional bay leaves. Season with salt and pepper. Let the sauce simmer for about 20 minutes, stirring occasionally.

Add the ink: Once the sauce has thickened, add the squid ink. Stir well to incorporate the ink into the sauce, which will turn it a rich black color. The squid should be tender at this point.

Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and add the pasta directly to the sauce.

Combine and serve: Toss the pasta in the sauce until well coated. Serve hot, garnished with freshly chopped parsley.

Variations:

For a spicier version: Add some red pepper flakes or fresh chili when sautéing the garlic and onion.

If you’re vegetarian: Try a similar recipe using a vegetable-based black sauce, though the squid ink does contribute a unique flavor that's hard to replicate.

Tips:

Make sure to rinse the squid well before cooking to avoid any residual grit.

You can substitute the white wine with fish stock for a more intense flavor if you prefer.

For a creamier version, you can stir in a small amount of cream at the end.