Spaghetti with Calamari, Taggiasca olives, Friggitelli peppers and Basil
Clean and julienne cut the tomatoes lengthwise.
Place the whole tentacles in a non-stick pan.
Sear the calamari in extra virgin olive oil. Arrange on a flat plate and cover in plastic.
Cook the spaghetti in salted water.
In the same pan used for the calamari, sauté garlic, cut friggitelli peppers, and the tomato concasse in extra virgin olive oil.
Simmer with white wine.
Add olives, basil, and calamari.
Drain the pasta while still very al dente and finish cooking in the pan, adding a bit of the pasta water.