Linguine with Squid, Tomatoes, Red Pepper and Pepperoni

Bring a large pot of salted water to boil.

In a large saute pan, heat olive oil over medium heat. Mince garlic and add to olive oil. Saute for 2 minutes.

Add tomatoes along with basil leaves cut crosswise very thinly into a chiffonade. Stir tomatoes, garlic and basil. Let simmer for 10 minutes.

When water is boiling, add linguine and cook according to package directions.

While pasta and tomato sauce are cooking, prepare red pepper, cutting into 1/2-inch dice. Slice pepperoni into strips 1/4-inch thick. After tomato sauce has been simmering for 10 minutes, add red pepper, pepperoni, and red pepper flakes. Simmer for another five minutes.

Meanwhile, rinse squid in a colander under cold water. Cut the bodies into circles 1/4-inch thick.

When pasta is cooked, drain and set aside, adding a little pasta water to the sauce at this point if it is becoming too thick.

When peppers have cooked in the sauce for five minutes, add squid and cook for another 2 minutes. Add pasta back too pasta pot over medium low heat and toss with the sauce, basil, and juice of the lemon. Cook for a couple of minutes. Adjust seasoning with salt and pepper to taste.