Preparation: 20 minutes
Cooking time: 40 minutes
Ingredients for 4 people:
- 2 medium squids
- 500 g of tomato sauce
- 300 g of cavatelli
- 1 clove of garlic
- 2 tablespoons of extra virgin olive oil
- For the filling:
- 2 eggs
- 3 tablespoons of grated pecorino cheese
- 3 tablespoons of breadcrumbs
- 1 tablespoon of chopped parsley
- Salt and pepper
Preparation:
Clean the squids by pulling out the head, removing the innards, transparent bone, eyes, and mouth.
Wash them thoroughly and remove the skin. Chop the tentacles and heads and put them in a bowl together with the egg, cheese, breadcrumbs, parsley, salt, and pepper.
Mix everything and fill the squid bodies with this mixture, closing them with a toothpick. In a pan, put the crushed garlic, oil, and squids, and sauté for 5 minutes.
Add the tomato sauce and cook for 30 minutes, adding water if necessary.
Separately, boil the cavatelli in plenty of salted water and drain them. Dress them with the sauce and the squid cut into slices.
Serve hot with a sprinkle of chopped parsley.