Difficulty:[usr 2]
Collect the ink from the squid, reserve it.
Prepare the squid breasts, keep them warm.
Finely chop the onion, throw it into a large sauté pan with half the hot olive oil, wait until it becomes transparent. Add the squid (let them cook for 3 minutes) then the peeled, seeded and crushed tomato, with the rosemary.
Leave to cook gently for 10 minutes. Add the ink to the sauce, cook for another 4 minutes. Add the remaining oil and the calamari.
Cook the noodles for about 8 minutes in 3 liters of boiling salted water. Drain them. Then put them in the sauce, mix well.
Arrange on four plates and garnish with a bunch of parsley. Give a last turn of the pepper mill.
A recipe from Chef Hubert for Panzani
