Place a large pot with water on high heat and bring to the boil.
Meanwhile, heat the olive oil in a large, non-stick frying pan over medium heat. Add garlic and chilli. Cook for 1 minutes or until the garlic is lightly golden. Add the cherry tomatoes to the frying pan and season with salt to taste. Cook for 6 minutes.
Meanwhile, once the water has come to the boil, add a pinch of salt and calamarata pasta to the boiling water. Cook until just ‘al dente’ – refer to the cooking time specified in pasta packet instructions. Drain the pasta.
Add the calamari rings to the frying pan with cherry tomatoes, then add white wine and allow to evaporate three minutes over medium heat. Add the hot fish stock and cook for a further 2 minutes or until reduced, then remove from the heat.
Tip: Home-made fish stock cannot be beaten for flavour. Italian Spoon’s Easy fish stock recipe, made with onion, carrot, celery, bay leaf, fishbones and heads adds amazing depth of flavour to this dish.
Add the drained pasta to the frying pan and ½ of the chopped parsley. Toss well to soak up the flavours of the sauce. Divide Calamari pasta (Calamarata) among deep serving bowls and sprinkle extra freshly chopped parsley on top – Buon appetito.