INGREDIENTS
PER 2 PERSONE
250 g Rummo Tubetti Zita N°31
400 g small squid
160 g whole, peeled tomatoes
120 ml extra virgin olive oil
2 cloves unpeeled garlic
Parsley, to taste
Fresh chile pepper, to taste
Salt, as needed
DIRECTIONS
Clean the squid well, without removing the skin. Cut into small, 1.5 cm pieces. In a saucepan, lightly heat half the olive oil with the garlic cloves, smashed with skin on, and sliced chile pepper. Add the prepared squid pieces, stirring quickly, then throw in the tomatoes (without their juices), a pinch of salt and several parsley branches (stem and leaves). Stir well. When it boils, lower the flame and simmer for an hour, stirring occasionally to prevent sticking and to check density. When finished, adjust salt and let rest while you prepare the pasta. In abundant salted water, boil 250 g of pasta for 3 minutes less than the recommended cooking time. Meanwhile, transfer the sauce to wide sauté pan removing the garlic cloves. After 7 minutes, strain the pasta directly into the pan with the sauce without discarding the cooking water. Add a ladleful of the cooking water, then vigorously toss the sauce and pasta together, blending the flavors and finishing the cooking of the pasta (roughly 3 minutes). Remove from heat. Add chopped parsley and the rest of the olive oil. Give a final toss, garnish with more chopped parsley and serve.