Calamarata pasta with squid is a simple seafood dish with a bold character, typical of Campania’s tradition.
Its name derives from the specific pasta used: wide and thick rings that resemble sliced squid pieces.
This resemblance creates a visual and taste harmony that makes the dish even more inviting.
Preparing calamarata is easy and requires few ingredients, as long as they are of good quality.
It is preferable that the squid be medium-small in size, so they remain tender and cook quickly.
The tomatoes, preferably sweet and ripe, create a fragrant sauce that perfectly complements the delicate flavor of the fish, giving the dish a fresh and slightly salty note.
The secret to a good calamarata lies in the speed of cooking and the simplicity of preparation: a few essential steps that allow you to serve a tasty first course in any season.
Before serving, a generous sprinkle of finely chopped fresh parsley completes the recipe, adding color and an aromatic touch that enhances all the flavors.
The result is a balanced, fragrant dish rich in Mediterranean flavors, perfect for both a family lunch and a special dinner where you want to bring all the scent of the sea to the table.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 588.61 (Kcal)
- Carbohydrates 59.11 (g) of which sugars 4.29 (g)
- Proteins 32.83 (g)
- Fat 23.33 (g) of which saturated 4.19 (g)of which unsaturated 1.65 (g)
- Fibers 1.54 (g)
- Sodium 525.98 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 320 g calamarata
- 1.5 lbs squid (weight refers to squid before cleaning)
- 1 lb tomatoes (cherry)
- 1 tbsp tomato paste
- 1 clove garlic (large)
- cup white wine
- cup extra virgin olive oil
- hot chili pepper (a small piece)
- to taste salt
- to taste parsley
- to taste black pepper (ground)
Tools
- 1 Pan non-stick diam. 8.66 inches
- 1 Casserole
- 1 Cutting Board
- 1 Knife kitchen
- 1 Wooden Spoon
Steps
To prepare calamarata pasta with squid, start by washing and cutting the cherry tomatoes in half. If you prefer, you can remove some of the seeds.
Rinse the purchased squid that have already been cleaned and cut into rings under running water.
If you still have them to clean, start by detaching the head, removing the eyes and the beak. Pull out the cartilage pen, remove the guts and rinse under running water, peel off the skin and the fins. Finally, cut into rings.
In a large non-stick pan, sauté a large crushed garlic clove in a generous amount of extra virgin olive oil.
Let it brown and then remove it.
Add the tomatoes. Keep them on a high flame for a couple of minutes.
Add the squid to the pan, stirring gently and letting it flavor for just a minute.
Deglaze with white wine and let it evaporate.
Add the tomato paste, a piece of chili pepper, season with salt and pepper, and let cook for about 5 minutes or a little more, depending on whether the squid are small or slightly larger.
Meanwhile, cook the pasta in plenty of salted water, leaving it al dente.
Then drain it and pour it into the pan with the sauce. Toss quickly over the fire.
Turn off the heat, add a little more raw oil, finely chopped parsley, and stir just a little.
Calamarata pasta with squid is now ready.
Serve immediately.
Storage
It is preferable to consume immediately.
