Trecce with squids and Piennolo tomatoes Ingredients for 4 people:320g Trecce350g squids already cleaned200g Piennolo TomatoesWhite wineExtra virgin olive oil2 cloves garlicChopped parsley Cut the squids into rings, keeping the tentacles intact to decorate the dish before serving. Sauté two cloves of garlic in olive oil over low heat for a few minutes; add the squid rings and their tentacles and cook them on high heat for 2 minutes, being careful not to harden them. Add a glass of white wine and then the Piennolo tomatoes, continuing to cook for an additional 4 minutes. Meanwhile, cook the pasta in salted boiling water, drain when al dente, and transfer it to the pan with the squids and the tomatoes, taking care to keep aside a little cooking water that you may need when combining the pasta with the sauce.Serve still hot with a sprinkling of parsley and the squid tentacles as decoration.
