Calamarata Pasta with Squid and Cherry Tomatoes, very tasty, simple and quick: here’s a great fish-based first course. A dish that needs no introduction.
Every time I prepare it, it’s always a success and everyone, both adults and children, loves it, despite the presence of a pinch of chili pepper.
Did I intrigue you? Good. Let’s see together how to make this Calamarata Pasta with Squid and Cherry Tomatoes. Prepare the ingredients we start.
But now let’s see together how to make the Risotto with Smoked Cheese, Gorgonzola, and Pears. Prepare the ingredients we start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Read the recipe in English here: Calamarata pasta with calamari sauce
Other fish-based main courses:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
For 4 people
- 11 oz calamarata
- 1.1 lbs squid
- 10 cherry tomatoes
- 2 tbsps tomato purée
- 1 clove garlic
- 1 1/4 cup dry white wine
- 1 pinch chili powder
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste chopped parsley
Tools
- 1 Pan (large)
Preparation
Making the Calamarata Pasta with Squid and Cherry Tomatoes is very simple.
First, proceed with the preparation of the squid.
If they are fresh, first wash them under cold running water. Then remove the entrails by pulling from the head side and remove the white internal part.
Finally, remove the skin and rinse again under cold running water.
Then cut them into rings about 3/4 inch wide.
Heat the extra virgin olive oil in a large pan together with the crushed garlic and chili powder.
Wash the cherry tomatoes, cut them in half and add them to the pan. Cover with a lid and cook over low heat for about 3 minutes.
Add the squid and continue cooking over high heat for about a minute. Also pour in the white wine and let it evaporate.
Then, remove the garlic, add the tomato purée and salt. Cover with the lid and finish cooking over low heat for about 10 minutes. Sprinkle with chopped parsley.
Meanwhile, cook the pasta. So, put a pot with plenty of water on the heat and bring it to a boil.
When the water boils, salt it, add the calamarata pasta (or the pasta shape you prefer) and cook it for half the time indicated on the package.
Then drain it and add it to the pan with the sauce. Let it go over low heat for about 4 minutes, stirring with a wooden spoon. If necessary, add a ladle of pasta cooking water.
Finally, here’s the pasta ready.
Enjoy your meal and … until the next recipe!
Storage
You can store Calamarata Pasta with squid for up to 1 day in the refrigerator, in an airtight container, although I recommend consuming it immediately to preserve its flavor and freshness.
Tips
– You can also use frozen squid, following the recipe: but first let them thaw.
– White wine is not mandatory, if you want, you can omit it.
– If you don’t like it, avoid the chili pepper.
IF YOU LIKE MY RECIPES, YOU CAN ALSO FOLLOW ME ON MY FACEBOOK PAGE HERE OR ON PINTEREST HERE OR EVEN ON INSTAGRAM HERE
Return to the Home Page
“Sponsored links on the page”
