Serves 4: 320 g of "Calamari-shaped" pasta from Gragnano (large pasta rings), 400 g fresh baby squid, 400 g cherry tomatoes, a small bunch of parsley, 8 basil leaves, Moletto Extra-virgin olive oil Integrale, salt.
To prepare: skin the squid and remove the ink sack and cuttlebone from the interior and the beak and eyes from the tentacles. Slice the squid into ¼-inch rings and separate the tentacles if too large. In a pan, heat 1 tbs extra-virgin olive oil and sauté the calamari a few pieces at a time, then set aside together with the cooking liquid. In another large pan, sauté the halved cherry tomatoes in a bit of extra-virgin olive oil.
Cook the pasta and then toss in the pan with the cherry tomatoes; add the squid and finely-minced parsley and basil. Mix well and serve hot.
Recommended wines:
Moletto Brut Millesimato VSQ
Lison Classico Docg Lison
Pinot Bianco Doc Lison-Pramaggiore
Prosecco Doc Frizzante