Put a large saucepan with plenty of water to boil for the pasta; when boiling, add salt. Cut the body of the squid into rings about 1.5 cm thick and separate the tentacles. Slice the chili pepper thinly. Crush the garlic loves into a little olive oil in a saucepan and let the garlic soften for a few minutes at a low heat with the sliced chili. Add the squid rings and tentacles to the frying pan and cook at a high heat for just one minute so that the squid doesn’t toughen, then add the white wine, let it evaporate for a few minutes. Add the cherry tomatoes and tomato passata, mix and cook at a low heat for 5-6 minutes. In the meantime, put the paccheri to cook in boiling salted water and then drain halfway through cooking (keeping aside a ladle of cooking water), adding them directly into the pan with the sauce and the ladle of cooking water to finish cooking.