Make the tomato sauce: Peel and chop, onion and garlic, cook in olive oil on medium heat for 4 to 5 minutes, add the chop tomatoes, salt, and pepper, and cook for 30 minutes.

Clean the squid and cut into large thick slices.

Add the squid ink in the tomato sauce, add the squid and the chopped parsley.

Cook 40 minutes and low heat, without a lid. Add a little bit of water if too dry.

Test the squid with the tip of a knife, it needs to be tender, so if it is not, keep cooking it.

Season and the chili pepper to your taste.

Boil the pasta until al dente, drain and add it to the squid, mix gently, pause 2 minutes for the pasta to absorb the sauce and serve hot.