Pasta with Squid and Tomato
Rinse the squid and pat dry. Blanch the tomatoes, cool in an ice water bath, peel, cut into quarters, remove the tough core and dice. Peel the garlic and chop finely. Rinse the basil, shake dry, pluck off the leaves, set half aside and cut the rest into strips.
Cook the squid in hot oil in a frying pan for 4-5 minutes. Add the garlic, sauté and then pour in the wine. Add the tomatoes, season with salt and pepper and simmer for about 15 minutes over low heat. Add a little water if needed.
Boil the penne in salted water until al dente.
Mix the peas and whole basil leaves into the sauce and finish cooking for about 5 minutes. Distribute the drained pasta into bowls and top with the tomato and squid sauce. Serve sprinkled with the remaining basil.