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Clean the cuttlefish, remove the skin, and cut it into thin strips.
Bring a pot of salted water to a boil and cook the paccheri until al dente.
In the meantime, heat a drizzle of olive oil in a large pan. Add the crushed garlic and chili pepper, letting them sizzle until the garlic is golden.
Add the cuttlefish and cook for a few minutes until tender. Deglaze with white wine and let it evaporate.
Add the halved tomatoes, season with salt and pepper, and cook for about 15 minutes, until the tomatoes release their juices.
Drain the paccheri and toss them into the pan with the sauce. Mix well to combine, adding a bit of the pasta water if needed for a creamier texture.
Finish with freshly chopped parsley and give it one last stir.
Serve hot and enjoy every bite!