Helen Barolini rediscovered her culinary heritage when she married Italian writer Antonio Barolini and lived for some years in Italy. Festa is a year-long feast of memories and delicious, traditional Italian dishes-from St. Nicholas sweetmeats in December and perciatelli with sardines and fennel for March's St. Joseph's Day, to figs with prosciutto for summer's Ferragosto and pumpkin gnocchi for an American Thanksgiving in Italy.
2 pounds cleaned squid (calamari), main body cut into rings, the rest in pieces
Heat the olive oil in a large saucepan. When it is sizzling, cook the garlic until golden, pressing it down into the oil with the back of a wooden spoon. Discard the garlic.
Add the onion, carrot, and celery; reduce the heat to low and cook until the vegetables are soft.
Add the tomatoes, breaking them up into small pieces with the back of a wooden spoon.
Add the basil and cook slowly, about 1 hour.
Season with salt, crushed red pepper, and the parsley.
Begin cooking the pasta in boiling, salted water. At the same time, add the squid to the tomato mixture, and cook 8 to 10 minutes.
When the pasta is tender but still somewhat firm, or al dente, drain it and toss with the calamari sauce.
