Ingredients
- 1/2 pound penne rigtate pasta
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon dried crushed red pepper
- 3 Roma tomatoes, diced
- 1 pound squid (calamari), tentacles and tubes, sliced into rings
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh parsley, plus more for garnish
- 2 tablespoons grated Parmesan cheese, (optional)
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Directions
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Bring a large pot of salted water to a boil. Add pasta and cook until just tender, stirring occasionally. Drain pasta.
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Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, crushed red pepper and tomatoes. Cook 2 minutes, stirring occasionally, until fragrant. Add calamari and cook for 1 to 3 minutes until opaque. Stir in lemon juice and simmer rapidly until sauce is reduced and slightly thickened, about 2 minutes. Stir in parsley. Add drained pasta to skillet. Toss until heated through, about 2 minutes. Sprinkle with Parmesan and garnish with additional parsley. Season with salt and pepper. Serve immediately.