The calamarata is a typical first course of the Neapolitan gastronomic tradition, appreciated for its sea flavor and the simplicity of its ingredients.

It owes its name to the peculiar shape of the pasta, similar to squid rings, which pairs perfectly with the fish-based sauce.

At the heart of the preparation are the squids, which must be very fresh to ensure exceptional tenderness and flavor, usually paired with fresh cherry tomatoes (in summer) or canned peeled tomatoes, which add a pleasant sweetness and acidity, fresh parsley, garlic and a touch of chili pepper for that extra zing.
The calamarata is the perfect choice for different occasions such as a festive lunch or a special dinner with friends and family, perhaps as the main course in a fish-based menu like on Christmas Eve.

Now take a minute to read the recipe and then…let’s cook and eat!!

Ingredients

11 oz calamarata
to taste extra virgin olive oil
1 clove garlic
1 fresh chili pepper
1 bunch parsley (fresh stems and leaves)
1.76 lbs squid (very fresh)
1.32 lbs peeled tomatoes

Tools

1 Knife
1 Pan
1 Pot
1 Wooden spoon
1 Slotted spoon

Steps

Preparing the calamarata is very simple and quick, especially if you use squid already cleaned at the fish market. Otherwise, it will take 5 more minutes during which you will have to detach the tentacles, remove the internal cartilage pen, the innards, the eyes, and the beak.

Once the squid are cleaned, cut the mantle into rings about 1.2 inches thick, and if you are using the tentacles, cut them into smaller pieces, rinse them well and pat them dry with paper towels to remove excess water.
In a pan, sauté a clove of garlic together with the fresh chili pepper and parsley stems, then add the squid and let them flavor for a few minutes. Then deglaze with wine and let the alcohol evaporate.
At this point, remove the garlic and parsley stems, add the previously crushed peeled tomatoes with a fork, salt, and mix.
Cover with a lid and let cook for 15 minutes or until the squid are cooked and the sauce has thickened. In the meantime, cook the calamarata in plenty of salted water.
When it is al dente, using a slotted spoon, transfer the pasta into the pan with the squid and blend over high heat for 1 minute, tossing the pasta in the sauce and adding a little pasta cooking water.
Finish the preparation with a sprinkle of fresh parsley, plate up and serve your calamarata at the table😉.

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