In Italy, pasta paired with mild-flavored fish is not usually topped with cheese, but breadcrumbs often take its place. Here, the crisp texture and toasty flavor of the crumbs complement the soft, sweet roasted tomatoes without overwhelming the calamari.
Position a rack in the center of the oven, place a large rimmed baking sheet on the rack, and heat the oven to 475°F. Bring a large pot of well-salted water to a boil. Cook the pasta according to the package directions until al dente. Drain.
Meanwhile, toss the calamari with 3 Tbs. of the oil, half of the garlic, the pepper flakes, and 1/2 tsp. salt. Carefully pour the calamari in an even layer onto the hot baking sheet, and scatter the tomatoes around the calamari. Roast until the calamari is opaque, 8 to 10 minutes.
Heat the remaining 1 Tbs. oil and the remaining half of the garlic in a 12-inch nonstick skillet over medium heat, stirring, until the garlic starts to color, about 1 minute. Add the breadcrumbs and cook, stirring, until golden brown and crisp, about 3 minutes.
Toss the pasta with the calamari and tomatoes, and the mint. Top with the breadcrumbs and serve.
nutrition information (per serving):
650, Fat Calories
18, Saturated Fat
3, Polyunsaturated Fat
3, Monounsaturated Fat
Photo: Scott Phillips