Paccheri: Squid and Tomato

Squid are normally cooked for just a few seconds to keep them tender. Indeed, using ripe cherry tomatoes and a hot pan, you could make a sauce similar to the one below in a few seconds, but for this dish I prefer the richness of slowly braised squid. Cuttlefish would do just as well – both molluscs are very tough after cooking for more than a minute, but start to go tender again after a good, long braise.