Paccheri with cuttlefish and cherry tomatoes

(serves 4)

• 320 g paccheri pasta

• 500 g cuttlefish

• 300 g cherry or date tomatoes

• 1 garlic clove

• Extra virgin olive oil, to taste

• 100 ml white wine

• 1 bunch fresh parsley

• 1 chili pepper

• Salt, to taste

• Black pepper, to taste

• Start by cleaning the cuttlefish: remove the skin and cut them into strips.
• Bring a pot of salted water to a boil and cook the paccheri according to the package instructions.
• In a large skillet, heat a drizzle of extra virgin olive oil. Add the crushed garlic and the chili pepper. Sauté until the garlic is golden.
• Add the cuttlefish and cook for a few minutes until they begin to soften.
• Deglaze with white wine and let it evaporate.
• Add the halved cherry tomatoes, a pinch of salt and pepper, and cook for about 15 minutes, until the tomatoes begin to release their juices.
• When the paccheri are al dente, drain them and add them to the skillet with the cuttlefish and tomato sauce. Toss everything together to combine the flavors.
• If needed, add a splash of the pasta cooking water to create a creamier consistency.
• To finish the dish, add chopped fresh parsley and mix one last time.

Serve the paccheri hot. Enjoy!