- 500g cleaned squid
- 320g paccheri pasta
- 200g canned cherry tomatoes
- 200g tomato passata (pureed tomatoes)
- 50g extra virgin olive oil
- 50 g white wine
- 1 fresh red chili
- 2 garlic cloves
- 2 tbsp finely chopped parsley
Put a large saucepan with plenty of water to boil for the pasta; once boiling, add salt.
In the meantime, cut the body of the squid into rings about 1.5 cm thick and separate the tentacles.
Slice the chili pepper thinly. Crush the garlic cloves into a little olive oil in a deep frying pan and let the garlic soften for a few minutes at a low heat with the sliced chili. Add the squid rings and tentacles to the frying pan and cook at a high heat for just one minute so that the squid doesn’t toughen, then add the white wine, let it evaporate for a few minutes.
Add the cherry tomatoes and passata, mix and cook at a low heat for 5-6 minutes.
In the meantime, put the paccheri to cook in the boiling salted water and then drain halfway through cooking (keeping aside a ladle of cooking water), adding them directly into the pan with the sauce and the ladle of cooking water to finish cooking.