Macaroni with squid

To make this recipe you need pasta like “paccheri”, but here I used macaroni.
Serves 3:
240g of pasta macaroni or paccheri
5 or 6 cloves of garlic
Chili pepper to taste
Olive oil
Tomato sauce 200g
Half glass of white wine
300g of cherry tomatoes
400g of squid
Parsley to taste

Clean the squid, cut into rings and keep separate the tentacles. Mince the parsley and set aside. In a large pan fry the garlic and chili pepper to taste. Add the squid rings and then add the tentacles. Pour half a glass of white wine. Let evaporate for a few minutes. Cut the tomatoes into four pieces and add them to the squid along with the tomato sauce and a little salt. Cook for about 15 minutes over medium heat. Meanwhile, cook the pasta in boiling water removing it from the fire with 4 minutes earlier than the time indicated cooking, because cooking is terminated in the pan with the sauce.  Drain the pasta and set aside the water, add to the sauce in the pan and add a ladle of water for a time as it dries, until the dough is fully cooked. Add the minced fresh parsley, stir and serve.

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