Tagliatelle with cuttlefish ink in wine and tomato sauce with squid

Ingredients:

• 2 tbsp. l. olive oil
• 2 cloves garlic, crushed
• A pinch of chili pepper flakes
• 3 plum tomatoes, diced
• 4 sprigs fresh oregano, leaves chopped (set aside a few for serving)
• 1/4 cup white wine
• 700 g of squid, washed and peeled (cut the carcasses into 0.5 cm wide rings, remove the tentacles)
• 1 Chef Anne's Cuttlefish Ink Pasta Dough, roll out and cut into tagliatelle
• Grated Parmesan, for serving
• Olive oil to drizzle

Preparation:

1. Heat olive oil in a large skillet, add crushed garlic and chili flakes. Increase the heat to medium-high and cook until the garlic is fragrant and the oil is hot.
2. Once the oil is hot, add the tomatoes and oregano and season with salt. Stir. Cook until the tomatoes release their liquid, 2-3 minutes. Deglaze the pan with white wine. Cook until the wine begins to bubble and evaporate, about 1 minute. Add the squid, stir, and cook until the squid turns a matte white. Be careful not to overcook it! Taste and adjust the seasoning if necessary.
3. Meanwhile, bring a large saucepan of salted water to a boil. Add the tagliatelle and cook for about 2 minutes. Remove the pasta from the water and transfer it to the skillet, adding about 2 tablespoons of the cooking water from the pan, a little more oregano, some grated Parmesan, and a drizzle of olive oil. Toss gently.
4. Place on plates and sprinkle with grated Parmesan.