• Garlic
  • Cherry tomatoes
  • Extra-vergine oil
  • Calamari
  • Pepper
  • Mint
  • Malvasia wine (or white wine)
  • Short cut smooth surface pasta
  • Raisins
  • Pine nuts



As the first thing, start preparing the calamari: they need to be cut in stripes of approx 1/2cm. Make sure to clean them well under running water.

Once that is done, get to the fire station: put in a pan the garlic and the cherry tomatoes cut in half and stir fry for 5 min with oil.
When the tomatoes look softer, add half spoon of raisins and half of pine nuts and gently mix.
Now add the calamari to the rest of the sauce.
After few minutes, add peppers, mint, and flame it with Malvasia wine (if you don’t have white wine)
Make it all cook for 20 min slow flame.

While the sauce is cooking you can start preparing the pasta water and bring it to boil with salt. Put the pasta in the water when is boiling and time it properly. Cook the pasta till almost is ready.

When it is missing 1-2 min, get the pasta out and finish the cooking process inside the sauce-pan.
If you feel it is too dry you can also add 1 extra spoon of the pasta cooking water.

Finish the cooking process of the pasta all together with the sauce. Be ready to serve after 1-2 min.