Cut the squid's body into rings and the tentacles into bite-size pieces.

In a big pan heat the olive oil. Add the squid and the garlic cloves crushed.

Cook for 3-4 minutes and reduce the heat to medium.

Remove the garlic cloves and pour the wine. Reduce for 3-4 minutes to let the alcohol evaporate.

Add the crushed tomato, oregano, basil, salt and pepper to taste. Let it simmer for 5 minutes until you get a thick sauce.

Cooks the pasta according to its package instructions.

Mix the sauce with the pasta, sprinkle with chopped parsley and serve.