Baked Macaroni With Calamari Tomato Sauce | Emerils.com

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped yellow onions
• 2 bay leaves, crushed
• 1 1/2 teaspoons salt
• 1/8 teaspoon cayenne
• 1 teaspoon red pepper flakes
• 3 cups chopped, peeled, and seeded canned or fresh tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon chopped garlic
• 1 cup dry white wine
• 7 cups water
• 1/4 cup chopped fresh basil leaves
• 1 tablespoon chopped fresh parsley leaves
• 1/2 teaspoon sugar
• 3/4 pound cleaned calamari, tentacles and bodies, cut into rings
• 1/8 teaspoon vegetable oil
• 1 pound ditalini or small elbow macaroni
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup fine dried bread crumbs
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil