Totani E Tubetti: Squid and Tubetti Pasta

Name: Totani E Tubetti: Squid and Tubetti Pasta
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 4 tablespoons extra-virgin olive oil; 1 small red onion, finely chopped; 1 chili pepper, chopped; 1/2 pound totani (flying squid), cleaned, cut into strips (see Cook's Note); 8 cherry tomatoes; 1 pound tubetti pasta; Small bunch fresh Italian parsley, finely chopped; 1/2 clove garlic, finely chopped

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Level: Intermediate
Total: 50 min

Prep: 30 min
Cook: 20 min

Yield: 4 servings

Level: Intermediate
Total: 50 min

Prep: 30 min
Cook: 20 min

Yield: 4 servings

Ingredients

4 tablespoons extra-virgin olive oil

1 small red onion, finely chopped

1 chili pepper, chopped

1/2 pound totani (flying squid), cleaned, cut into strips (see Cook's Note)

8 cherry tomatoes

1 pound tubetti pasta

Small bunch fresh Italian parsley, finely chopped

1/2 clove garlic, finely chopped

Directions

In a large pot with a lid, heat up the extra-virgin olive oil and add the red onion and chili pepper, and let cook together until soft. Add the totani, and let cook for about a minute on medium heat, stirring continuously to avoid sticking.
Squeeze the cherry tomatoes with your fingers to remove the seeds and add to the pot. (To avoid a mess of seeds and juices, squeeze the cherry tomatoes submerged in a bowl of water.) Season with salt. Lower the heat, cover the pot, and cook for 2 to 3 minutes.
Meanwhile, cook the tubetti pasta in boiling salted water until al dent, about 8 minutes. Drain the pasta, saving some of the pasta water. Add the pasta to the large pot along with a little pasta water, and cook for a few more seconds allowing all the flavors to come together.
Lastly, add the parsley and finely chopped garlic to maximize the intensity of the flavors. Stir well and serve immediately.