Clean the squid, making sure not to break the sack containing the ink.
Remove it and put it aside.
Cut the squid into thin strips.
In a pan with a little olive oil, sauté the crushed garlic clove and minced anchovy.
Add the slices of tomatoes, which have been peeled and de-seeded.
After 5 minutes, carefully open the ink sack and let its contents run into the pan.
Add the squid, stir well.
After 2 minutes, turn off heat and let rest, covered, until the pasta is cooked.
Boil the taglierini until they are very al dente, add them to the saucepan, stir well and serve after garnishing with olive oil.