Spaghetti with Calamari and Peas

Thaw calamari tubes if frozen, wash and pat dry. Cut into thin rings, about 5 mm or ¼ inch wide.

Heat olive oil in a heavy-bottomed pan and cook onions over medium-low heat for about 5 minutes or until softened. Add garlic, calamari rings, chopped tomatoes, red wine vinegar, sugar and rosemary. Add some salt and pepper to taste, bring to a boil and simmer, covered, for about 20 minutes.

Add peas and continue simmering, uncovered, for another 10 minutes. Chop parsley and add most of it to the pan after you turn off the heat. Adjust taste with salt and pepper.

In the meantime, cook the spaghetti. Serve the calamari in tomato sauce over spaghetti and sprinkled with the rest of the parsley.