Pasta
A bright Mediterranean seafood pasta made with ring-shaped calamarata pasta, tender squid, sweet cherry tomatoes, garlic, parsley, and a light white wine sauce. The pasta shape echoes the squid rings, creating a beautiful and flavorful dish. Serves: 4
Bring a large pot of water to a boil. Salt it generously so the pasta can absorb flavor while cooking.
Pat the squid dry with kitchen paper. Slice the bodies into even rings and keep the tentacles separate.
Heat the olive oil in a wide pan over medium heat. Add garlic and optional chili flakes, then cook gently for 1 minute without burning the garlic.
Add the squid and cook for 2 minutes, stirring often, until it just turns opaque. Do not overcook it.
Pour in the white wine and let it bubble for 1–2 minutes so the alcohol evaporates.
Add the cherry tomatoes, a pinch of salt, and black pepper. Cook for 8–10 minutes until the tomatoes soften and release their juices.
Cook the calamarata pasta until very al dente, about 2 minutes less than the package time. Reserve some pasta water before draining.
Transfer the pasta into the squid and tomato sauce. Add a splash of reserved pasta water and toss over medium heat.
Finish cooking the pasta in the sauce for 1–2 minutes, adding more pasta water only if needed, until glossy and well coated.
Turn off the heat. Remove the garlic, add fresh parsley, adjust salt and pepper, and toss gently.
Serve immediately with extra parsley, a little lemon zest if desired, and a final drizzle of olive oil.