Neapolitan Calamarata with Squid and Cherry Tomatoes

Method

1. 1

   Bring a large pot of water to a boil. Pat the squid dry, cut the bodies crosswise into 1 cm rings and halve any large tentacle clusters.Bring a large pot of water to a boil. Pat the squid dry, cut the bodies crosswise into ½ in rings and halve any large tentacle clusters.

2. 2

   Heat half the olive oil in a wide skillet over medium-high heat. Sear the squid in a single layer, in batches if needed, for 2–3 minutes, turning once, until opaque and just firm. Lift it onto a clean plate.

   Start 2 min timer
3. 3

   Lower the heat to medium. Add the remaining oil, crushed garlic and chile to the skillet and stir until fragrant, about 30 seconds. Add the wine and let it reduce by half, then add the tomatoes and a pinch of salt. Simmer for 8–10 minutes until the tomatoes slump and release their juices. Discard the garlic.

   Start 8 min timer
4. 4

   While the tomatoes simmer, cook the calamarata in salted boiling water until about a minute shy of al dente. Reserve 250 ml of pasta water, drain the rings and finish them in the skillet with a splash of the reserved water. Toss until the sauce clings and the pasta is al dente.While the tomatoes simmer, cook the calamarata in salted boiling water until about a minute shy of al dente. Reserve 1 cup (250 ml) of pasta water, drain the rings and finish them in the skillet with a splash of the reserved water. Toss until the sauce clings and the pasta is al dente.

5. 5

   Fold the squid and any juices back into the skillet just long enough to heat through. Turn off the heat, stir in the chopped parsley and serve immediately.