Ingredients for 4 servings:
- 280g Pennoni Pasta Forte
- 300g baby squid
- 8 fresh spring onions
- 300g Piccadilly tomatoes
- chilli pepper
- salt and pepper to taste
While the Pennoni pasta is boiling, finely chop the tentacles and bodies of the baby squid, then place them in an already hot non-stick pan with a drizzle of oil and chopped chilli pepper.
Cook for a few minutes, then transfer them to a bowl. Add the diced tomatoes and stew them for about ten minutes. Once cooked, add the baby squid.
Separately, in another pan with a drizzle of oil, stew the spring onions cut into rounds. Leave the green tops whole. Season with salt and pepper. Then transfer them to a hand blender container and, with the addition of the cooking oil, blend them into a cream. Then mix with the baby squid.
At this point, drain the Pennoni Pasta Forte and fill them with the mixture of baby squid and spring onions. Group 5-6 stuffed pennoni and tie them with the spring onion tops, then place them in cast-iron pots, oiled around the edges, and bake for 5 minutes.
Serve directly in the pots.
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