Well in this winter season I deal with these attacks of nostalgia, away from the italian sun and pure air of the sicilian summer months, I try to raise my spirits by preparing this nice fish dish with the unmistakable taste of summer using ingredients whose flavor takes me back to the atmosphere of the Aeolian Islands or Egadi. Typical products of these places include capers, olives and of course fish. Here is a recipe for pasta, quick and the ingredients are easy to find: Penne with calamari, olives and capers. A very simple recipe, but with a mixture of ingredients that leaves a dish nothing short of miraculous. All products included, at least in Sicilian cuisine, just think that the capers sprout spontaneously in every corner of the island of Sicily. Here are the steps to cook Penne with calamari olives and capers.
For many more pasta ideas, visit: spaghetti sauce recipe reference.

Ingredients:

1 pound penne lisce
about 1 pound squid already cleaned and cut into rings
20 black olives
a handful of salted capers
1 red onion
1 garlic clove 1
1 glass of white wine
6 cherry tomatoes
some extra-virgin olive oil
one red pepper
salt to taste
extra parmesan cheese for serving

Instructions:

Start simply by boiling the pot of water in which you are about to cook the pasta.
Wash well the squid and allow to drain in a colander. Clean your red pepper, discard its seeds.
In the meantime we start heating up a tablespoon or two of olive oil in a large saucepan;
mix in the chopped garlic and the chopped red pepper. When the garlic starts to brown, discard from the pan and drop in the squid rings.
Mix the calamari and after cooking wvweyrhing for 3 minutes, pour in the wine, increase stove heat setting and let the wine reduce. While the wine evaporated, peel the onion, chop it to small bits.
When the wine will be reduced enough, lower the heat and add the onion bits to the squid and cook until the onion is tender.
If necessary add a little bit of water. With a knife cut the olives in 4, taking out the core; rinse the capers thoroughly to remove the salt and wash the tomatoes and cut them into 4 parts. Add the capers and olives, then adjust with salt if necessary and mix the sauce.
At this point the water in the pot should boil, salt it slightly and boil the penne. Drain the pasta when it reaches the al dente level, and then toss well in the pan with the sauce with calamari, olives and capers, adding a ladle of pasta cooking water. Toss the pasta over high heat until the water dries, then remove from the heat source and add the tomatoes and a drizzle of olive oil, raw, mix everything well; we will now begin to prepare each guest's. individual plate. Serve while warm.

Make some freshly grated parmiggiano or romano cheese available for your guests to sprinkle over their plates...