1 pound calamari, tubes and tentacles, sliced
1 teaspoon dried crushed red pepper flakes
5 tablespoons olive oil
1 medium onion, sliced
8 oz diced tomatoes
1 cup dry white wine
½ cup capers, rinsed
5 oz olives, sliced,
3 garlic cloves, chopped
1/4 teaspoon chopped oregano
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Toss the squid in a medium bowl with red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the squid and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the squid to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, oregano, capers and olives. Simmer until the sauce thickens slightly, about 10 minutes.

Return the squid and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.