Ingredients

• 4 squid
• 300 g cherry tomatoes
• 200 g potatoes
• 60 g shelled pine nuts
• 2 coppery tomatoes
• extra virgin olive oil
• basil
• salt
• pepper

For the recipe for the squid stuffed with tomatoes, potatoes and pine nuts, Cut the tomatoes into quarters, remove the seeds and cut the pulp into very small cubes.
Peel the potatoes and cut them too
diced.
Heat a little oil in a pan and brown the diced potatoes with
a pinch of salt and pepper. After 2 minutes add the tomatoes and sauté everything for another 2 minutes. Sprinkle with a few chopped basil leaves and turn off. Toast the pine nuts in a pan for 2-3 minutes and add them to potatoes and tomatoes, obtaining the filling.
For the sauce: Cut the cherry tomatoes in quarters; heat a drizzle of oil with a sprig of basil in a pan. Sauté the cherry tomatoes for 3 minutes,
with a pinch of salt, over high heat. Turn off and remove the basil. Blend them with the hand blender.
For the squid: clean the squid, separating the tufts from the bodies and removing the internal pen. Peel and wash them. Fill them with the filling; reposition the tufts at the ends of the bodies, fixing them with a toothpick and closing the mouth at the same time, so that the filling does not come out. Cook the stuffed squid in a hot pan with a drizzle of oil for 3 minutes over high heat. Serve them cut in half, over the cherry tomato sauce. Complete with a drizzle of oil and ground pepper.