1.Heat oil in large saucepan; cook onion, garlic and chilli, stirring, until onion is soft. Add wine; bring to the boil. Reduce heat; simmer until liquid is reduced by half.
2.Add undrained tomatoes and the water to pan; bring to the boil. Reduce heat; simmer 15 minutes or until mixture is thickened slightly.
3.Add calamari, olives and half the basil to pan; cook about 3 minutes or until calamari is tender.
4.Remove from heat; stir in remaining basil and rind, season to taste. Serve calamari with toasted ciabatta.