CALAMARATA PASTA WITH SEAFOOD SAUCE AND DATTERINI TOMATOES

chef

Leonardo Pellacani

Other Ingredients

q.s. Cracked black pepper

2 Garlic cloves

q.s. Chopped parsley

500 g Calamarata pasta

Serve 6

In a pan with a tbsp of olive oil brown the garlic cloves. Remove them as soon as they turn brown and pour in the Èsugodimare  sauce and the Datterini tomato sauce. In the meantime, cook the calamarata in boiling salted water, drain and toss for a few minutes with the sauce. Add a handful of chopped parsley; garnish with a sprig of parsley, cracked black pepper and a drizzle of extra virgin olive oil and serve.