Cut the tomatoes into 4 parts and wash them under running water to remove seeds. Drain them and spread them along with a clove of garlic on a baking sheet, season with half the oil, salt, pepper and bake at 130 ° C for 1 hour. Aside in a large skillet, heat the remaining oil and fry the finely chopped garlic and when just starts to brown, add wine and let evaporate. Then add the squid cut into rings and cook for 3 minutes. Finally add the tomatoes from the oven and season with salt and pepper. Cook the Paccheri pasta in boiling salted water, drain them and put them in the pan with the sauce by adding the grated cheese and chopped parsley. Serve, garnishing with shavings of pecorino cheese and with the chilly oil
