Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    butter or olive oil
   2      pounds        Italian plum tomatoes -- - peeled and
                        coarsely
     1/2  large         onion -- coarsely chopped
   1      pound         squid -- cleaned
                        tentacles intact -- - body in bite-size
     1/4  teaspoon      fresh thyme
   2      teaspoons     fresh oregano -- chopped
   1      tablespoon    fresh marjoram -- chopped
   2      tablespoons   fresh basil -- chopped
                        salt and pepper -- to taste
   1      pound         spaghetti or perciatelli -- - (tubular
                        -- spaghetti

Preparation:

Heat butter or oil in large saucepan. Add tomatoes and onions and cook for 20 minutes over medium heat, stirring occasionally until tomatoes break apart easily and onion is soft. Add squid, reduce heat to low, and cook for 10 minutes more. Add herbs and cook for 5 minutes. The squid should be very tender. Add salt and pepper and serve over pasta. Recipe from Angela Luis Dougherty of Seattle, WA in "Great Spaghetti Sauce Cook off" article in "The Herb Companion."