Black Squid Pasta

Ingredients

• 100 g small onions (2 small onions)
• 2 small garlic cloves
• 1 red chili pepper
• 200 g large tomatoes (2 large tomatoes)
• 0.5 bunch flat-leaf parsley
• 375 g squid tubes (order in advance from a fishmonger if needed)
• 250 g fresh black band noodles
• Salt
• 2 tbsp olive oil
• 200 ml dry white wine (or white grape juice and a splash of lemon juice)
• black pepper

Instructions

1. 1.

   Peel and finely chop the onions and garlic.

2. 2.

   Halve, seed, wash, and finely chop the chili pepper.

3. 3.

   Wash the tomatoes, quarter them removing stems, deseed and dice finely.

4. 4.

   Wash the parsley, shake dry, pluck leaves and roughly chop.

5. 5.

   Clean the squid well, remove chitin plates and all skin thoroughly. Then rinse tubes cold, cut lengthwise, pat dry and make a crosshatch pattern on the inside.

6. 6.

   Cook pasta in plenty of boiling salted water until al dente. Meanwhile heat olive oil in a large pan, add squid and sear quickly over high heat.

7. 7.

   Add onions, garlic and chili and sauté for another 2 minutes.

8. 8.

   Stir in white wine, add tomatoes and cook for an additional 2-3 minutes over medium heat.

9. 9.

   Drain pasta in a sieve and let it drain well.

10. 10.

    Add noodles and parsley to the pan, mix well, season with salt and pepper, and serve immediately.