Paccheri with Colatura di Gambero Rosso® di Mazara del Vallo, squid, confit cherry tomatoes and basil

Carefully wash the cherry tomatoes and cut them in half. Arrange them on a baking sheet lined with baking paper, cut side up then season with salt and pepper. Add oregano and a clove of poached garlic. Sprinkle with sugar and add oil all over the baking sheet. Bake in a static oven preheated to 140°. When they are well wilted, take them out of the oven.

Continue by preparing the squid: wash and clean the squid, proceed to cut then separate the tentacles from the rest of the squid and obtain rings. Mash a clove of garlic in a pan where you will have poured a round of oil and let it flavor for a few minutes over low heat. Add the squid rings along with the tentacles and cook over a high flame for just 1 minute so that the squid meat does not harden too much. Deglaze with the white wine and let it evaporate for a couple of minutes, add the chopped basil and turn off the flame. Meanwhile, plunge the paccheri into boiling salted water and then drain them halfway through cooking, pouring them directly into the pan. When they are cooked, add the Colatura di Gambero Rosso® di Mazara del Vallo shrimp sauce and stir, then serve on a plate adding the confit cherry tomatoes.