In a shallow pot, heat up 2 tbsp. olive oil and saute the calamari for 3-4 minutes, sprinkled with salt and freshly ground pepper. Transfer the calamari to a plate.
In the same pot, add another 1 tbsp. olive oil and sauté the onion for 2-3 minutes. Add the garlic and tomato paste and sauté for 1 minute.
Pour in the wine, wait for the alcohol to evaporate and add the tomatoes, salt and freshly ground black pepper. Lower the heat and simmer for 15-20 minutes, until the sauce thickens. In the last 6-7 minutes of cooking time, add the calamari with its juice to the sauce.
At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Linguine Whole Wheat. Stir with a fork and let the pasta boil for as long as indicated on the package.
Strain the pasta and sprinkle with 2 tbsp. olive oil. Stir gently and leave the pasta aside until it is time to serve.
Pour the sauce over the pasta and serve sprinkled with some finely chopped parsley.