For the Cavatelli
1 pound all-purpose flour, or Italian OO flour
1 pound whole-milk ricotta, drained/hung in cheesecloth overnight
4 ounces semolina
3 ounces Parmigiano Reggiano cheese, freshly grated
Water, just enough to make a firm dough
For the Sauce
10½ ounces baby arugula, long stem ends removed
8 ripe plum tomatoes, peeled and seeded
Zest of 1 lemon and 1 orange, peeled into strips (no pith)
1 clove garlic, crushed
1 spring fresh thyme
Salt and freshly ground black pepper
1 cup extra virgin olive oil
3½ ounces black olives, pitted and sliced
For the Calamari
1 pound calamari, fresh or frozen, tubes and tentacles cleaned and separated
2 cloves of garlic, sliced thin
Zest of 1 lemon, freshly grated
1 tablespoon Italian flat leaf parsley, freshly chopped
For the cavatelli
Combine the flours in a large bowl. Add ricotta and the parmesan and mix by hand to combine.
Add the water a little at a time, just enough to form a stiff dough. Turn the dough out onto a lightly floured work table and knead by hand until smooth and elastic. Be careful not to add too much water, but the dough should not be tacky or sticky.Wrap the dough in plastic wrap for up to a few hours.
To shape the cavatelli: cut the dough into pieces, and then roll one piece into a rope about ½ inch in diameter. Keep the remaining pieces covered in plastic wrap until needed. Using a small knife or a bowl/bench scraper, cut the dough rope into pieces about ½ inch long.
Press the pieces with your index finger against the blade of a butter knife with a rounded tip, flattering each piece of dough until fairly thin. Pull the knife toward you, dragging the dough across the work surface so that it curls itself around the tip of the knife to form a shell shape. Place on a floured sheet tray until ready to use.
For the calamari
Cut the calamari into tubes about ½ inch thick.
In a medium sautÃ© pan over a low flame, heat a few tablespoons of extra virgin olive oil with the sliced garlic. Add a pinch of pepperoncino. When the garlic has softened and given off all of its aroma, turn off the heat and set aside.
Heat a large cast iron skillet or grill pan over high heat. Sear the calamari tubes and tentacles in just a little oil nicely colored on both sides. Remove to the smaller pan with the garlic. Toss with the freshly grated lemon zest and parsley. Adjust seasoning.
For the Sauce
Cut the peeled and seeded tomatoes into petals. Toss them in a bowl with salt and pepper, crushed garlic, strips of lemon and orange zest and fresh thyme sprigs. Lay them in a single layer on a baking sheet. Roast them in a 325Â°F oven until they are soft, shrunken and slightly golden.
Clean the arugula well.
Boil the cavatelli in abundant salted water until just al dente.
In a large sautÃ© pan over medium low flame, heat a few tablespoons of the olive oil with the roasted tomatoes and olives. Strain the pasta and toss into the sauce, adding the arugula and toss together until it is just wilted. Add a few drops of pasta water and olive oil to the pan to achieve a creamy consistency. Adjust the seasoning. Spoon into warm bowls and top with the seared calamari dividing the rings and tentacles evenly among the bowls.