Calamarata with calamari 

Calamarata with calamari sauce is a very tasty and tasty dish, perfect for those who want to bring to the table a first course with an intense taste but simple to prepare. This particular pasta shape goes very well with fish sauces. In this case, the calamari is cooked with a delicious tomato sauce flavored with parsley. This recipe is very simple to make, few ingredients make it special. Obviously, this pasta shape goes very well with fish sauce, but if you want you can use the one you like best.

Ingredients

1/2 kg calamari

300 g calamarata pasta

250 g datterini tomatoes

1 tablespoon double tomato paste

1 clove of garlic

chili

1/2 glass dry white wine

A handful of fresh parsley

salt

pepper

extra virgin olive oil

coarse salt

Preparation

Wash and clean the squid under cold running water. First of all, remove the cartilage, then, very delicately, also extract the head, tentacles and entrails and recover the white part (I don't know exactly if they are eggs or liver, but I assure you that they are delicious). Clean the tufts of the squid, cut it into rings. While the tuft and the white part that you have recovered, simply chop them with a knife. Cut the cherry tomatoes into four parts using a knife (since the tomato is an acidic food, I recommend using a small knife with a serrated blade , what is generally used to cut meat, so that the acidity will not ruin the edge of the knife). Peel the garlic clove, cut it in half and remove the internal bud, then chop it finely. In a pan, put a drizzle of extra virgin olive oil with the chopped garlic and chili pepper and fry over a high heat. When the garlic is golden, add the squid, sauté well, then add the salt. When the squid have sealed and have changed colour, add half a glass of dry white wine and over a high heat continue cooking until the alcoholic part of the wine has completely evaporated. Then add the pepper, if desired and add the cherry tomatoes and double tomato concentrate. Mix with a wooden spoon and season with salt. Then cover with a lid, lower the heat and cook for another 20 minutes, stirring occasionally. If the sauce dries out too much during this cooking phase, you can add a ladle of pasta cooking water. Wash and dry a handful of parsley well, then chop it finely and leave it aside. In the meantime, boil the pasta in plenty of salted water. Drain the calamarata al dente, two minutes beforehand, and pour it into the pan with the sauce. Mix well over high heat and finish cooking.