Pasta Pomodoro with Squid

First, fill a large pan with cold water, add a good pinch of salt and bring it to the boil. Add the spaghetti and cook until al dente (usually 8-10 minutes, but check the packaging for specific timings). When your pasta has cooked, drain it – reserving a small cup of the cooking water – then put the pasta back in the warm pan, drizzle over a little olive oil and toss the pasta in it to prevent sticking, then put the lid back on the pan to keep it warm. While the pasta cooks, heat the olive oil in another pan over a medium heat for a moment, then turn the heat down low, add the onion and garlic and cook gently for five to ten minutes, or until the onion and garlic have softened nicely. Add the tomatoes and the purée and increase the heat just slightly, stirring the pan to combine the ingredients for a minute or two, then add the squid and tear in half of the leaves from your bunch of Basil. Continue to cook over a low heat for five to ten minutes, or until the squid flesh is cooked but remains tender. Tip the cooked spaghetti into the squid and tomato sauce, season to taste with salt and pepper, and mix well to combine, adding some of the pasta cooking-water if you think the mixture needs to be a little looser. Transfer to plates, tear over the remaining Basil leaves and serve.