Ingredients
- 500g cleaned squid
- 320g paccheri pasta
- 200g canned organic cherry tomatoes
- 200g organic 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
- salt
Directions
Step 1
Put a large saucepan with plenty of water to boil for the pasta; once boiling, add salt.
Step 2
In the meantime, cut the body of the squid into rings about 1.5 cm thick and separate the tentacles.
Step 3
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.
Step 4
Add the organic cherry tomatoes and organic passata, mix and cook at a low heat for 5-6 minutes.
Step 5
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.
