1. Cut squid hoods into rings. Sprinkle with combined meat tenderiser and cornflour. Refrigerate for 30 minutes.
2. Combine oil.onion and garlic. Cook for 1 minute on high.
3. Stir in tomatoes.white wine and tomato paste. Cook for 5-6 minutes on high.
4. Stir in squid. Cook for 5-7 minutes on medium,tossing every minute until squid is firm.
5. Sprinkle with fresh basil.