Calamarata

Ingredients

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• 250 g calamarata (or paccheri)
• 500 g fresh squid, cut into rings (your fishmonger can clean it)
• 250 g good-quality cherry tomatoes
• 1 generous tablespoon tomato paste
• 1 garlic clove
• 80 ml extra virgin olive oil
• 80 ml white wine
• Peperoncino (or cayenne pepper)
• Parsley
• Salt

Method

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1. 1Brown the garlic. Put the oil, finely chopped garlic and a little peperoncino in the pan, and cook over medium heat until the garlic is golden.
2. 2Sauté the squid. Before the garlic burns, add the thoroughly washed and drained squid. Turn up the heat and sauté until all its liquid has evaporated and it starts to catch on the pan. Then add the wine and let the alcohol evaporate, cooking until only the oil remains.
3. 3Add the tomatoes. Turn the heat down to low, add the tomato paste and stir, then add the washed and quartered cherry tomatoes and a pinch of salt. Cover and simmer while the pasta cooks, about 20 minutes.
4. 4Cook the pasta. Bring the water to a boil with a small handful of salt and add the pasta. When it has a couple of minutes left, taste the sauce, adjust the salt and add the chopped parsley.
5. 5Toss and serve. Transfer the pasta to the pan with a slotted spoon, bringing a little cooking water along with it, and toss. If it seems dry, add a little more cooking water until the sauce comes together.