BASIL TAGLIATELLE ON A CHERRY TOMATO AND BABY SQUID SAUCE

INGREDIENTS:

• 300g baby squid
• 3 spoons extra virgin olive oil
• 1 jar Saclà Arrabbiata Pasta Sauce
• 500g Tagliatelle
• Salt and pepper

METHOD:

• Cut the squid into thin strips and sauté for 3-4 minutes on a high heat. Keep the tentacles aside.
• Cook the tagliatelle “al dente” (2-3 min or follow the package instruction) in a pot of salted boiling water, drain and sauté in a pan with the sauce.
• In a plate place some of the thin strips of baby squid, add the pasta with the tomato sauce and garnish with the tentacles.
• Serve immediately with a glass of white wine.