Clean the squid, cut the body into 3cm slices, divide the tentacles in half, and cut the fins into bite-sized pieces. Season with a pinch of salt and pepper.

Mince the garlic, deseed the red chili, and finely chop the basil leaves.

Heat 1 tbsp olive oil in a pot, add garlic and chili, and sauté until fragrant. Add canned tomatoes and simmer until reduced by two-thirds.

In a separate pan, heat 1 tbsp olive oil, sauté the squid, add white wine, and cook until the alcohol evaporates. Combine with the tomato sauce and basil, and simmer for 2–3 minutes.