Heat the extra virgin olive oil in a large skillet then add the red onion and cook for 3-4 minutes over medium heat. Add the garlic and cook for another minute.
Pour in the white wine, chopped tomatoes and tomato purée. Simmer over low heat for 10 minutes.
Add the calamari to the skillet along with the basil, capers and taggiasche olives. Simmer for 15 minutes.
Add the peas and cook for 1-2 minutes or until soft.
Serve warm with a good chunk of homemade bread.
Recipe by Italicana Kitchen at https://italicanakitchen.com/calamari-stew/