Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve a little pasta water before draining.

Heat 2 tablespoons olive oil in a large pan over medium heat. Add half the garlic, half the parsley, and half the chili. Cook briefly until fragrant.

Add the calamari rings with a pinch of salt. Cook for about 2 minutes, just until opaque. Transfer to a bowl and set aside.

In the same pan, add the remaining tablespoon of olive oil along with the remaining garlic and chili. Cook briefly, then add the halved tomatoes. Cook over high heat for 2–3 minutes.

Lower the heat and return the calamari to the pan. Stir gently and warm through. Adjust salt if needed.

Add the drained pasta along with a splash of reserved pasta water. Toss over high heat for about 1 minute until the sauce lightly coats the pasta.

Stir in the remaining parsley and serve immediately.