Ring shaped pasta and fresh squids in a flavorful tomato sauce. "Calamarata" is a dish that it's perfectly delicious any time of the year and any day of the week.
Clean the squids as described in the post above, then chop them into rings and cut the tentacles in 2-3 parts, vertically.
Drizzle a pan with olive oil, then add the minced garli. Turn the heat to medium-high and add the squids. After a couple of minutes, pour the white wine and let it evaporate completely.
Add the halved cherry tomatoes and cook a few minutes until they start to mush. Add the tomato sauce and turn down the heat.
Adjust with salt and chili pepper flakes (and a pinch of sugar if needed), then let it simmer for 15-20 minutes.
Meanwhile, bring a large pot of salted water to boil, then cook the pasta according to the package instructions, drain when it's al dente.
Add the squid sauce to the pasta and serve immediately, sprinkling fresh chopped parsley on top.