12. Macaroni with squid ink sauce 400 g macaroni, 300 g squids, 1 onion, 1 garlic clove, 2 tbsp.. sun-dried concentrate of tomatoes, olive oil, salt, pepper, chopped wild cicely (or basil leaves) Clean the squids (do not throw the ink bags away) and chop them. Peel and chop the onion. Heat the oil in a saucepan, add the onion and the garlic and cook for 5 minutes until soft and golden. Add in the tomato concentrate and mix in the chopped squids with one or two ink bags and the chopped cicely (or basil leaves). Season with salt and pepper and cook over a moderate heat until the sauce is condensed. Cook the macaroni in a large casserole of boiling salted water. Drain and mix with the sauce. Serve immediately.