Calamarata with calamari (squid)

1 lb. calamarata pasta

1 1/4 - 1 1/2 lbs. squid, cut into rings

1 pt. grape tomatoes

a couple of tablespoons olive oil

salt, pepper, garlic salt

6 cloves garlic, minced

1/2 c. chopped scallions

3/4 cup extra virgin olive oil

1/4 cup dry white wine

1/2 lemon, squeezed

red pepper flakes

salt, to taste

1/4 cup minced parsley

small handful of basil, minced

Place the grape tomatoes on a cookie sheet (I put parchment paper down first). Pour a couple of tablespoons of olive oil over the tomatoes and sprinkle with salt, pepper and garlic salt. Roast in a 425 degree oven for about 20 min. until they start to turn color.

Start the water boiling for the pasta, adding some salt. While you're boiling the pasta, make the sauce by placing 1/2 cup olive oil in a large saucepan and adding the chopped scallions and minced garlic. Sauté until soft, then remove the vegetables from the pan and set aside. Turn up the heat, add the remaining 1/4 cup olive oil and add the squid rings, tossing and sautéing for only a few minutes. Do not overcook.  Squid will get tough if you leave it in for more than a few minutes. Remove the squid and set aside. Add the wine to the pan and cook for a couple of minutes in the pan with the liquid that the squid released. Drain the pasta and add that to the pan, also putting back in the sautéed scallions and garlic that you had set aside. Add the roasted tomatoes, juice from 1/2 lemon, salt, pepper and enough red pepper flakes to give it the spiciness you prefer. Sprinkle the minced parsley and basil on top and serve.