Freshly-milled black pepper
500 g Calamarata pasta
Brown the garlic in a pan with the olive oil. Remove the garlic cloves as soon as they turn brown and pour in the Èsugodimare and the Datterini tomato sauce. In the meantime, cook the calamarata in lots of salty water, drain and toss for a few minutes with the sauce. Add a handful of chopped parsley; decorate with a sprig of parsley, a grinding of pepper and a drizzle of extra virgin olive oil and serve.