Sauce,
Instructions
Cut the tomatoes in half with the cut side up, add a pinch of salt, a pinch of sugar and oregano.
Whoever wants to can add olive oil extra virgin.
Bake in preheated oven at 100 degrees for 2 hours.
Clean the squid, cut into rings, sauté in a pan where there was a fried garlic (going away), add a bit of hot pepper, Deglaze with white wine and bring to cooking: the squid should cook very quickly, otherwise they become too hard.
Dipping in boiling salted water the paccheri cut.
The wine has evaporated, add cherry tomatoes confit, zucchini slices previously emptied (as when you are stuffed), toss a few minutes as it should remain fairly al dente, then chopped parsley, season with salt and pepper.
Drain the pasta and toss in the Pan, blending the ingredients, for a few minutes.
Ingredients and dosing for 4 persons
- 380 g of pasta sauce, paste type
- 700 g of squid
- 1 glass dry white wine
- 300 g of zucchini
- Garlic
- Parsley
- Olive oil extra virgin
- Salt
- 1 bit of chili
- For the cherry tomatoes confit:
- 300 g of cherry tomatoes
- 1 pinch of sugar
- 1 pinch of salt
- Oregano
- Oil extra virgin olive oil (optional)