Combine the oil, garlic and anchovy in a large skillet or Dutch oven over medium-low heat. Stir and cook for about 3 to 4 minutes until the anchovy has mostly dissolved. Stir in the chile paste, crushed red pepper and half the parsley and cook for 2 more minutes.
Add the calamari and sauté for a couple of minutes. Then, add the tomatoes, water, dried herbs, salt and black pepper and gently stir until all ingredients are well-combined.
Cover the pan and bring the mixture to a light boil, stirring occasionally. Once the mixture has come to a boil, remove the cover and reduce the heat to a light simmer. Simmer the mixture about 40 to 45 minutes, or until the calamari are very tender. Stir the mixture regularly so that it does not stick or get clumpy. Add additional water if the sauce becomes too thick.
Meanwhile, bring a large pot of water to a boil. Once the water comes to a boil, add salt, then the pasta, stirring frequently. Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. Be sure to reserve at least 1 cup of the starchy pasta water.
Once the calamari are at the desired level of tenderness, transfer the cooked pasta and about ½ cup pasta water to the pan with the sauce and toss well, allowing the pasta to finish cooking in the delicious flavors of the sauce. Add additional pasta water of more moisture is needed. Adjust seasonings with additional salt and black pepper if necessary. Fold in remaining parsley, turn off the heat and transfer to a serving platter or bowl. Buon Appetito!