Many good things come from Naples, including the calamarata. These thick pasta rings, often topped with black squid ink, resemble sliced calamari. This dish looks good, and is also a flavor bomb of sorts, due to the tomatoes, basil, spinach and Parmesan cheese.
Remove the leaves from the celery and pull the threads from the stalks.
Cut the stalks of the celery, onion and carrot into brunoise.
Cut all the tomatoes into coarse, equal pieces.
Finely chop the garlic or use a garlic press.
Sauté the sliced onion, celery, carrot and garlic in a little olive oil.
Deglaze with the white wine.
Add the tomatoes and spice casserole and slowly bring to a boil over low heat.
Simmer for 2 hours, stirring gently every 15 minutes.
Then remove the spice tube from the sauce, add the basil and blend until nice and smooth.