Pasta with Squid and Potatoes

Method

1. Prepare a mixture of finely chopped celery, onion, and carrot.
2. Cut the potatoes into small cubes.
3. Clean the squid and cut into small pieces, leaving tentacles slightly larger for presentation.
4. In a pot, heat a drizzle of extra virgin olive oil. When hot, sauté the chopped mixture until golden.
5. Add the squid pieces and sauté over medium heat, then deglaze with a splash of white wine.
6. Once the wine has evaporated, add desalted capers and pitted black olives cut into coarse pieces.
7. Add jarred cherry tomatoes and stir to combine.
8. Add the potato cubes and enough boiling water to cover. Cover with a lid and bring to a boil.
9. Once boiling, let cook for about ten minutes until the potatoes are tender. Season lightly with salt (capers and squid are already salty), adjust later if needed.
10. Add the short pasta (Vesuvio or any short pasta). Add more boiling water if necessary. Stir occasionally and adjust pepper.
11. Cook the pasta until al dente, adding a little hot water at a time if it dries out.
12. When the pasta is almost done, add chopped parsley.
13. When the pasta is cooked, the mixture should be creamy. Turn off the heat and finish with a drizzle of raw extra virgin olive oil. Stir vigorously off the heat to emulsify and thicken.
14. Serve immediately.