Spaghettini with Red Calamari Sauce

1/4 cup olive oil
1 clove garlic
1 medium onion, sliced
1 medium carrot, grated
1 stalk celery, chopped
One 28-ounce can peeled Italian plum tomatoes
3 fresh basil leaves or 1/2 teaspoon dried basil
Salt, to taste
1/4 teaspoon crushed red pepper
1 tablespoon minced parsley
1 pound spaghettini
2 pounds cleaned squid (calamari), main body cut into rings, the rest in pieces

Heat the olive oil in a large saucepan. When it is sizzling, cook the garlic until golden, pressing it down into the oil with the back of a wooden spoon. Discard the garlic.

Add the onion, carrot, and celery; reduce the heat to low and cook until the vegetables are soft.

Add the tomatoes, breaking them up into small pieces with the back of a wooden spoon.

Add the basil and cook slowly, about 1 hour.

Season with salt, crushed red pepper, and the parsley.

Begin cooking the pasta in boiling, salted water. At the same time, add the squid to the tomato mixture, and cook 8 to 10 minutes.

When the pasta is tender but still somewhat firm, or al dente, drain it and toss with the calamari sauce.