Calamarata (Classic Neapolitan Style)

Method

1. Clean the squid: remove the cartilage, then carefully pull off the head and tentacles. Remove the ink sac carefully (set aside for another recipe). Remove the white part (liver/eggs) and set aside. Remove eyes and beak from the tentacles. Remove the small hooks from the long tentacles. Remove the skin. Rinse under cold water.
2. Cut the squid: separate the fins from the body. Cut the body into rings the thickness of the pasta. Cut the fins into thin strips. Finely chop the tentacles and the white part.
3. Cut the cherry tomatoes into quarters.
4. Prepare the garlic: cut in half, remove the green germ, then finely mince.
5. In a pan, heat a drizzle of olive oil with chili pepper. Add the minced garlic and sauté over high heat until golden.
6. Add the squid and season with salt (only enough to season the squid). Cook over high heat until the squid changes color and releases its liquid.
7. Pour in the white wine and let the alcohol evaporate. Optionally add black pepper.
8. Add the cherry tomatoes and the tomato concentrate. Add more salt to season the tomatoes. Stir.
9. Cover the pan, reduce heat to low, and cook for 20 minutes, stirring occasionally. If the sauce becomes too dry, add some pasta cooking water.
10. Meanwhile, bring a large pot of salted water to a boil and cook the calamarata pasta until very al dente (about 2 minutes less than package directions).
11. After 20 minutes, taste the squid for tenderness. If it is still rubbery, continue cooking for a few more minutes up to a total of 25 minutes.
12. In the last 2 minutes of pasta cooking, transfer the very al dente pasta to the pan with the sauce. Turn the heat to high, mix well, cover, and finish cooking the pasta in the sauce. If needed, add pasta cooking water.
13. Once the pasta is cooked, turn off the heat. Add fresh parsley (raw) and mix.
14. Serve immediately.