Pasta with spicy sauce squid and olives

Procedure

Clean the squid and wash them carefully. Chop in pigtails and cut the rest into rings with a thickness of about 2,5 cm. Finely chop the parsley and garlic and pitt the Gaeta olives, cut into small pieces.

Sauté in oil, over a very low heat, chopped garlic and chilli: Merge in pigtails and squid rings and Brown over high heat for two minutes, then Deglaze with white wine and allow to evaporate the alcohol part. Add the tomato paste and tomato pulp, so half of the chopped parsley.

Season with salt and cook over medium heat for 40 minutes, until the sauce will not be thick and tender calamari. At the end of the cooking time, combine the olives and mix well.

Boil the pasta in salted water and drain it al dente, putting aside cooking water. Stir the sauce of squid rings, adding some cooking water if necessary, and sprinkle the dish with a little chopped parsley. Bon appétit!

MATCHING: Recommend a red wine, but not too aggressive, for this first course that combines land and sea. The spiciness of the sauce, that must be countered with a good degree of alcohol (14,5%), makes us choose a Montepulciano d'Abruzzo and, in particular, the one produced by fattoria teatina: J, This is the name of the wine, stands fresh scent, for its flavour is reminiscent of red fruits, and a slight acidity in the finish.