Fill a saucepan with water and bring to a boil

Separate the fins from the body of <quantity>2</quantity> large squids. Cut it diagonally into <quantity>2<unit>cm</unit></quantity> wide stripes

Add some olive oil and <quantity>1<unit>cup</unit></quantity> of rigatoni to the boiling water. Add salt to taste and cook according to the manufacturer's instructions

Add <quantity>2<unit>tbsp</unit></quantity> of olive oil to a skillet over high heat

Add <quantity>1<unit>tbsp</unit></quantity> of chopped onion, <quantity>1<unit>tsp</unit></quantity> of minced garlic, the sliced squids and the fins. Sautée to combine

Season with salt and black pepper to taste

Add <quantity>1<unit>tsp</unit></quantity> of squid ink and mix it. Sautée until the squid is cooked through but still tender. Remove from the heat

Add <quantity>1<unit>bunch</unit></quantity> of ripped arugula and mix it

Transfer the pasta to the skillet with the squid and stir to combine

Serve on a plate. The rigatoni with squid & arugula is ready

Add grated parmesan cheese and enjoy!