Maloreddus with Squid, Tomato Sauce, and Lemon

• 8 ounces dried maloreddus
• 1 lemon
• 2 cups Basic Tomato Sauce (page 216)
• 1 pound fresh squid, cleaned and sliced into ribbons
• 1 cup pitted, chopped Taggiasca olives
• Kosher salt and freshly ground pepper
• Extra-virgin olive oil, for drizzling

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook for 1 minute less than the package directions say.
3. Remove the zest from the lemon with a fine grater.
4. Cut the lemon in half.
5. While the pasta is cooking, heat the sauce in a high-sided pan over medium heat.
6. When the sauce reaches a simmer, add the squid and cook for 2 to 3 minutes, or just until opaque.
7. Do not overcook.
8. When the pasta is done, drain and tip into the pan with the sauce.
9. Add the olives, juice of half the lemon, and salt and pepper to taste.
10. Divide among 4 shallow bowls.
11. Sprinkle the lemon zest over the top, drizzle with olive oil, and serve.

lemon, tomato sauce, fresh squid, taggiasca, kosher salt, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/maloreddus-with-squid-tomato-sauce-and-lemon-383873 (may not work)