CALAMARATA

Ingredients · Calamarata: 400 g
· Squid to clean: 600 g
· Garlic: 1 clove
· Fresh chilli: 1
· Parsley: 1 tuft
· Cherry tomatoes: 400 g
· White wine: 60 g
Triple tomato concentrate: 25 g
· Salt to taste.
· Black pepper: to taste
· Tuscan PGI Il Cavallino extra virgin olive oil: 10g

Preparation To prepare the calamarata, start with the garlic: you can peel it easily by pressing it with the palm of your hand before removing the shirt. For the fresh chilli, you can use it with the seeds or alternatively ruminate them if you prefer less spiciness, before chopping it finely. Wash the cherry tomatoes, dry them and divide them into 4 parts. At this point, take care of the cleaning of the squid. They must first be rinsed under running water, then remove the internal part by pulling the garment. From the latter, remove the white part with the cartilage; from the head instead remove the eyes and squeeze the beak placed in the center. Remove the skin using a paring knife and finally rinse again before cutting into rings about 2 cm thick. Move to the stove; boil plenty of water in a pan to boil salt and then cook the pasta. Meanwhile, heat the oil in a saucepan with the garlic clove and the chopped chilli pepper. As soon as the bottom is hot, raise the temperature and sear the squid rings. When they are sealed, it only takes a few seconds, blend with the white wine and wait for the alcohol to have completely evaporated. Then remove the garlic, add the cherry tomatoes and tomato paste. Stir, season with salt and then lower the heat, let it cook for about ten minutes. When cooked, sprinkle with chopped parsley. In the meantime, you can cook the pasta until half cooked. As soon as the pasta is cooked, take a ladle of cooking water and pour it into the pan then drain the calamarata and dip it into the pan. Mix a few moments and add water as needed so that the mixture is liquid but not untied. On an aluminum foil put another sheet of parchment paper, place a couple of ladles of pasta in the middle and close the parchment paper and then the aluminum one like a candy. Arrange the parcels on a dripping pan and bake in a preheated static oven at 200 ° for about 10 minutes. Your calamarata is ready, you just have to serve it!