Preparation

• Buy the squid from your trusted fishmonger, asking for them to be already cleaned and possibly already cut into rings.

  Otherwise, proceed with the cleaning of the squid:
  • pull the head with the tentacles, extracting them from the mantle along with the ink sac if the squid contains it;
  • remove the cartilage from the mantle;
  • remove the insides from the sac;
  • continue cleaning the sac by pulling the skin;
  • rinse the sac well under running water, both outside and inside;
  • continue cleaning the tentacles by removing the eyes and extracting the beak;
  • rinse the tentacles well under running water.
  With this procedure, you will obtain closed sacs to cook whole, to stuff, or cut into rings.

  Cut the sacs into rings, separate the tentacles, and leave them whole or cut them into chunks according to taste and needs.

  Let the cut squid drain in a colander and pat the residual water with some sheets of kitchen paper towels.

• Take the squid out of the fridge at least half an hour before cooking them.

  Carefully wash the cherry tomatoes.
  Cut off and discard the stem part.
  Cut each berry vertically in half.

  Select and wash the basil leaves.
  Let them drain in a colander.
  Dry them on a sheet of kitchen paper towels.

  In a hot pan, brown a sprinkle of garlic powder.
  Deglaze with a shot of white wine.
  Pour the squid into the pan, stir and let them brown.

  Add:
  • the cherry tomatoes;
  • the basil leaves;
  • the black olives;
  • a few tablespoons of homemade tomato sauce;
  • a pinch of salt;
  • a pinch of pepper;
  mix and continue cooking for a few minutes, the squid should not overcook.

• Cook the pasta, rinse it under running water, and drain it.
  Meanwhile, heat the squid and cherry tomatoes.

  Pour the pasta into the pan with squid and cherry tomatoes and mix.
  Off the heat, drizzle with a thread of oil and mix.

  Plate.
  Grind a bit more pepper.

  Your pasta with squid and cherry tomatoes is ready.

  Enjoy your meal!