Summer is not over yet! Take your taste buds on a seaside trip with this simple and delicious mediterranean dish.

1 pack Morelli squid ink linguine
4 tbsp. EVOO Cucina by ROI
1 Garlic clove
1 fresh Chili
1 lb Cherry tomatoes
1lb Squid
1 Lemon zest
1 tbsp. Salt
A few leaves Basil

Bring a pot of water to boil.
Finely chop the garlic and chili. Cut the cherry tomatoes in half, and the squid in rings. In a pan heat 2 tablespoons of EVOO, add the garlic and chili. Once the garlic turns golden add the chopped tomatoes and cook for 10 minutes, then add the squid. Add the salt to the boiling water and cook the pasta for 5 minutes, mixing often. Save 1 cup of the pasta cooking water, drain the pasta and add to the sauce, toss and add a few tablespoons of the saved cooking water (you can always add more if in need of moisture). Toss and cook for about 2 minutes. Then drizzle with raw EVOO, garnish with basil leaves and grated lemon zest.

Buon appetito!

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