Pasta – squid – gratin

Ingredients for 4 servings:

• 350 g pasta (farfalle)
• 300 g squid(s), small, ready to cook
• 400 g tomatoes, firm, ripe
• 1 bunch of flat-leaf parsley
• 2 cloves garlic
• 1 onion(s)
• 1 tbsp breadcrumbs
• 5 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Pasta gratin with squid

Wash the squid, pat dry, and cut each into 2-3 pieces. Briefly immerse the tomatoes in boiling water, rinse in cold water, peel, deseed, and dice. Wash the parsley, pat dry, and finely chop. Peel and finely chop the onion and garlic. In a bowl, mix the breadcrumbs with half the garlic and half the parsley and set aside. Heat 2 tablespoons of olive oil in a pan and fry the squid for 2-3 minutes, stirring constantly. Season with a pinch of salt and pepper and set aside. Heat 2 tablespoons of olive oil in a saucepan and sauté the onion and remaining garlic until translucent. Add the tomatoes, season with salt and pepper, and simmer over low heat for about 10 minutes. Stir in the squid and the remaining parsley and simmer for about 3 minutes. Meanwhile, bring a large pot of water to a boil, add salt, and cook the farfalle until al dente. Drain the pasta and carefully toss it with two-thirds of the squid ink and tomato sauce. Brush an ovenproof dish with the remaining olive oil and add half of the pasta mixture. Spread the remaining sauce on top, followed by the remaining pasta mixture. Sprinkle with the breadcrumbs and bake in a preheated oven at 160°C (fan assisted) for about 10 minutes.