Calamarata with Calamari

Method

1. Clean the calamari: remove the tentacles, ink sac, eyes, cartilage, and skin. Cut into rings.
2. In a casserole, heat a drizzle of olive oil with a clove of garlic (smashed) and a chili pepper. Add the calamari and cook until the liquid has evaporated.
3. Deglaze with white wine.
4. Remove the garlic. Add the cherry tomatoes (quartered) and tomato paste. Season with salt. Cook for 10 minutes, stirring occasionally.
5. Meanwhile, bring a large pot of water to a boil, add a generous amount of coarse salt, and cook the calamarata pasta until halfway done.
6. Chop the parsley finely.
7. Add the parsley to the sauce, then add a ladle of pasta cooking water to make the sauce smoother.
8. Drain the pasta and add it to the casserole. Mix well.
9. Prepare the cartocci: place a generous portion of the pasta mixture in the center of a sheet of parchment paper. Wrap it like a candy, then wrap again with aluminum foil.
10. Place the packets on a baking sheet and bake in a preheated static oven at 200°C (400°F) for 10 minutes.
11. Serve immediately, opening the packets at the table.