Calamarata - Pasta with Calamari Sauce

Method

1. Heat olive oil in a pan over medium-low heat. Add whole garlic cloves, a couple of chili peppers, and a bit of parsley. Cook gently until the garlic is fragrant but not burnt.
2. Add the calamari pieces: first the tougher parts (tentacles), then the rest. Cook for 3–4 minutes, stirring occasionally, until the calamari are just cooked.
3. Remove the calamari from the pan and set aside. Add a little more olive oil, another sliced garlic clove, and another chili pepper. Increase heat and wait until the oil is very hot.
4. Add the cherry tomatoes (cut into quarters). Cook until they soften and release their juices, forming a light sauce.
5. Meanwhile, bring a large pot of salted water to a boil. Cook the calamarata pasta for about 8 minutes (12 minutes according to package, but remove earlier so it finishes cooking in the sauce).
6. Return the cooked calamari to the pan with the tomato sauce. Stir to combine the flavors. Add a splash of pasta cooking water if needed.
7. When the pasta is al dente, drain it (reserving some cooking water) and transfer it directly to the pan with the sauce. Toss well, adding a little cooking water to adjust consistency.
8. Serve immediately, garnished with fresh parsley.