Heat olive oil in a large pan over medium heat, then add half of the finely chopped garlic, chopped parsley, and hot pepper. Cook for 2 minutes until fragrant.

In a separate pot, cook calamarata pasta al dente in boiling salted water according to package instructions.

Add calamari and a pinch of salt to the pan. Cook for 2 minutes, then transfer to a clean bowl.

In the same pan, add remaining olive oil, garlic, and hot pepper; heat for 30 seconds. Add halved tomatoes and cook on high heat for 2-3 minutes, stirring frequently until softened.

Lower the heat, add the calamari mixture, and warm through. Taste and adjust salt if necessary.

Add the cooked calamarata pasta along with some pasta water, heat on high while tossing for 45-60 seconds until creamy and well combined.

Serve immediately, garnished with fresh chopped parsley.