2 tablespoons olive oil
1 cup chopped yellow onions
2 bay leaves
1 1/2 teaspoons salt
1/8 teaspoon cayenne
1 teaspoon red pepper flakes
3 cups chopped, peeled, seeded 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 cup Kalamata olives, pitted and halved
1/2 teaspoon sugar
3/4 pound cleaned calamari, tentacles and bodies removed, cut into rings
1/8 teaspoon vegetable oil
1 pound small elbow macaroni
1 cup fine dried bread crumbs
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
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