A savory broth with penne pasta and squid.
1 pound penne pasta
2 tablespoons olive oil
6 cloves garlic, chopped
1/2 cup chicken stock
1/2 cup white wine
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne
1 1/2 teaspoons dried oregano
1 pound calamari, sliced into rings, tenticles chopped
4 small tomatoes, diced (about 2 cups)
1 lime
Cook pasta until al dente.
Meanwhile, in a large skillet, heat olive oil and cook garlic 10 seconds. Add stock and wine and let simmer 5 minutes, until reduced slightly. Stir in salt, pepper, cayenne and oregano. Add calamari and tomatoes and cook five minutes (no longer).
Squeeze lime over, add about 2/3 of the cooked and drained pasta (reserve remaining pasta for a little pasta salad later in the week). Toss well. Serves 4 - 6.