Serves 4

Ingredients:

• 11 oz. small squids
• 14 oz. Rienzi Cherry Tomatoes
• 14. oz. Rienzi #23 Rigatoni
• 4 T. Rienzi Extra Virgin Olive Oil
• Garlic
• Salt
• Pepper
• Chopped fresh parsley

Preparation:

1. Brown the garlic in the extra virgin olive oil and add the small squids.
2. Keep all over flame, add cherry tomatoes.
3. Add salt and pepper to taste and the chopped parsley.
4. Place the mixture in the oven for 10 minutes at 350 F.
5. Boil the rigatoni al dente, drain.
6. Mix all in a pan.
7. Serve by adding a sprinkle of fresh parsley.