Paccheri con Sugo di Mare (Pasta with Seafood Sauce)

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Ingredients

2 ½ Tbsp extra virgin olive oil
3 cloves garlic ((2 crushed, one finely chopped))
1 tsp fresh parsley ((chopped, as desired))
1 cup tomato puree ((quality, from Italy))
1 ½ cups grape tomatoes ((halved or 1 small can of pomodorini tomatoes from Italy))
1 small sweet red pepper ((thinly sliced))
⅛ tsp salt
⅛ tsp pepper
⅛ tsp hot pepper flakes ((optional))
1 lb calamari rings ((and or tentacles, if fresh or seafood mix- I used frozen))
1 lb paccheri pasta ((smooth or ribbed, use rigatoni or a large tube shaped pasta if you can’t find paccheri))
3 leaves fresh basil ((torn))

1
Boil water for the pasta and cook as directed; while the pasta is cooking, make the sauce.
2
Place the olive oil, garlic and parsley in a large, deep sauté pan, bring heat up to high and before the garlic browns, add the tomato puree and stir quickly.
3
Cook for about 2 minutes, then add the tomatoes, red pepper slices and salt, stir and cook for 2 more minutes, then add the calamari or seafood.
4
Cook for 3 or 4 minutes or until just cookied (don’t overcook the seafood or it will be tough). Taste for salt, add freshly grated pepper and remove from heat.
5
Drain the pasta when it’s al dente, and stir into the sauce. Mix gently, but well. Add torn basil leaves and serve hot.