Timing: 30 min.
Serve: 4 people
Ingredients:
- 600gr Squid
- 350gr cherry tomatoes
- 400gr pasta calamarata or rigatoni
- 1/2 cloves of garlic
- thyme, basil, parsley
- chilli pepper.
- zest of 1 lemon
Preparation:
- Cut in half the cherry tomatoes.
- In a pan, put the olive oil, chilli pepper and the garlic. When brown, add the tomatoes and cook for 10 min.
- Meanwhile, clean the squid, wash with fresh water and cut in 1 cm-thick rings.
- Bring to boil the salted water for the pasta.
- Preheat the oven to 180 degrees.
- Put the squid in the tomatoes and cook for 15/20 min.
- Cook the pasta for three-quarters of the label’s timing, but keep some cooking water by the side.
- Pour the pasta in the squid and continue cooking for 3/4 min. over medium heat.
- Turn off the heat, add the herbs.
- Enclose the pasta with the sauce in a foil packet.
- Bake for 8/10 min.
- Serve with the zest of lemon.
