Pasta with squid

I'm pretty sure I saw this recipe on the Bitten blog a while ago, under a piece written about the dilemma about sustainable fishing. There was a recipe for something with lobster and something with squid, and I figured I'd try the squid, since I had a couple pounds in my freezer from the Chinese grocery store downtown. I can't find the post now, though. I don't remember how much I actually followed a recipe, but whatever it was, it was really good. The usual "stuff with pasta" approach to dinner!

Pasta with squid and tomatoes
Serves two, approximately. Add more pasta for hungrier folks

1/2 box pasta - preferably something small and chunky, not spaghetti like I used here. Italian grandmothers worldwide are rolling in their graves right now saying "you can't have a chunky sauce with spaghetti!"
~1-2C cherry tomatoes
1/4C fresh basil, chopped or chiffonaded finely
1/4C fresh parsley, optional
1 onion, chopped
3 cloves garlic, minced
1/2lb squid, all the bits that look mostly edible, chopped into bite-sized pieces
~1/4C breadcrumbs, for sprinkling on top
parmesan cheese, optional
~1/4-1/2C white wine
salt, pepper to taste
Olive oil

Get a big pot of water boiling. Chop the onion and garlic, slice all the tomatoes in half. Put a glug or two of olive oil in a fairly big frying pan, and sweat your onions. Add the garlic and cook until its golden brown. You can pull this off the heat now until the water is boiling, because you want to finish your pasta in the pan with all the stuff, and the stuff doesn't take long to cook.

Once you've added the pasta to the water, add the cherry tomatoes and the wine and the herbs to the pan. Cook those for about three or four minutes. Test the pasta, if it seems close to done (as in, its edible, but a little TOO al dente for regular eating), drain it, and add to the pan. Toss around the pasta for a few minutes, until it tastes done. Then add the squid and the rest of the herbs, and cook that for about a minute, maybe two. You don't want to overcook squid, or it'll taste rubbery and blah. Don't be afraid to taste it, after a minute. Its probably done. Serve this onto a plate and sprinkle bread crumbs and/or parmesan cheese on top.