Classic Pasta Calamarata
Calamarata is a classic seafood pasta from Napoli (South Italy). It got its name from the ring shaped type of pasta that is used in the recipe.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 6 oz pasta calamarata
- 2 medium calamari approx. ½ lb
- 6 oz cherry tomatoes or dices tomatoes
- ⅓ cup dry white wine
- 2 tbsp extra virgin olive oil
- 2 tbsp parsley
- 2 garlic loves
- 1 pinch chili flakes
- salt to taste
If you’re using fresh calamari make sure you clean them well. Cut off the tentacles right in front of the eyes and save the tentacles. Remove the “feather” and all the inner parts. Run the squid under a cold water.Cut it into rings, more or less same size as the rings of your calamarata pasta. Set calamari aside. Put a large skillet over medium heat. Add extra virgin olive oil, chili flakes, chopped parsley.Crush 2 fresh garlic cloves using the flat of a knife and the heel of your hand. Don’t use the garlic press or chopped garlic as we want only a light garlic-ish smell and taste in our pasta.Saute the mix for about 2 minutes, or until the garlic cloves start to become fragrant and slightly brown.
Add calamari and toss them for a minutes or 2 until they become opaque.
Add white wine and let simmer until the liquid reduces a bit.
Reduce the heat, add a pinch of salt add cherry tomatoes cut in half. Let the whole mix simmer for another 7-10 minutes.
In the meantime cook your Calamarata pasta in a salted water until 'al dente'. Still firm but not soggy. Best is to follow the directions on the packet. Especially pay attention to the recommended cooking time.Drain pasta and reserve ½ cup of cooking liquid.
Add pasta to the calamari sauce still over low heat. Add another pinch of chopped parsley and a little bit of cooking liquid if you feel it’s getting too dry.
Toss until heated through and all flavors a well mixed together.
Serve in pasta bowls and garnish with fresh parsley.