Calamarata

Bring a large pot of salted water to the boil for the pasta.

Meanwhile, heat the extra virgin olive oil in a large frying pan over medium heat.

Add the chopped garlic and sauté until it releases its aroma.

Add the squid rings and cook for about 2 minutes, stirring, being careful not to overcook them.

Add the halved cherry tomatoes and let them soften for a few minutes.

Deglaze with the dry white wine and let the alcohol evaporate, simmering the sauce for a few minutes.

Cook the calamarata pasta in the boiling water until al dente, then drain it.

Combine the pasta with the squid and cherry tomato sauce, mixing well to blend the flavours.

Add the chopped fresh parsley, season with salt and black pepper to taste.

Serve immediately, piping hot.