Calamarata alla Napoletana

Method

1. Clean the calamari: remove the skin, cartilage, and separate the tentacles. Cut the calamari body into rings and the tentacles in half lengthwise.
2. In a pan, heat a drizzle of extra virgin olive oil with garlic cloves in their skins, a fresh chili pepper, and a bunch of parsley (stems and leaves). Sauté until fragrant.
3. Add the calamari, season with salt and pepper, and sauté for 2 minutes. Remove and set aside.
4. Cut the cherry tomatoes (ciliegino) and yellow datterino tomatoes in half.
5. In a separate saucepan, heat abundant extra virgin olive oil with garlic and chopped chili pepper. Sauté.
6. Add the halved tomatoes, season with salt and pepper. Cook until they begin to release their juices.
7. Add 130 g of tomato concentrate and 100 g of tomato passata. Stir well.
8. Cook the sauce over low heat for about 20 minutes, until it thickens.
9. Transfer the sauce to a wide pan and bring to a simmer.
10. Add the calamarata pasta and cook risottata-style: add pasta cooking water a little at a time, stirring constantly, for about 14 minutes.
11. 5 minutes before the pasta is done, add the reserved sautéed calamari and mix.
12. Turn off the heat, add chopped parsley (stems and leaves) and a drizzle of raw olive oil. Mix well.
13. Serve immediately.