10-Minute Roasted Calamari Pasta

Heat 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add the panko and cook about 3 minutes, stirring frequently, until the crumbs turn golden. Remove from the heat and stir in the parsley.

Pat the squid dry with paper towels. Put it in a medium bowl with the remaining ¼ cup olive oil, garlic, red pepper, oregano or thyme, 1 teaspoon salt and black pepper and toss together. Note: The squid can marinate up to 4 hours ahead. Keep in the refrigerator until ready to cook.

Bring a large (at least 5 quarts) pot of water to a boil, and add 3 tablespoons kosher salt to the water.

When the oven is hot, place a large rimmed baking sheet on the rack to heat for 5 minutes.

Carefully pour the marinated squid onto the hot baking sheet in an even layer — it should sizzle immediately. The pan might buckle at this point, but don't worry. Distribute the tomatoes over the squid. Roast 8-10 minutes, until the squid is opaque and the tomatoes shrivel and begin to caramelize.

Meanwhile, cook the spaghetti in the boiling water until al dente. Drain and transfer to a large serving bowl.

Pour the squid, tomatoes and all the pan liquid over the spaghetti. Toss to combine.

Sprinkle the pasta with the breadcrumbs and serve.