Calamarata

Preparation:

Preparation: Cut the cherry tomatoes in half with the cut side facing up, add a pinch of salt, a pinch of sugar and oregano. Anyone who wants can add extra virgin olive oil. Bake in a preheated oven at 100 degrees for 2 hours. Clean the squids, cut them into slices, sauté them in a pan where the garlic has been fried (which must be removed), add a piece of chilli pepper, deglaze with white wine and cook: the squids must cook for a very short time, otherwise they become too hard. Plunge the cut paccheri into boiling salted water. Once the wine has evaporated, add the confit tomatoes, the zucchini slices that have been previously emptied (as when stuffed), sauté them for a few minutes as they must remain al dente, then the chopped parsley, season with salt and pepper. Drain the pasta al dente and toss it in the pan, stirring the ingredients well, for a few minutes.