Calamarata… the pasta shape that tells the tale of the sea and Campanian tradition.
The calamarata is one of the most representative pasta shapes of the Campanian culinary tradition, a true symbol of southern Italy’s seafood cuisine.
Its name comes from its ring shape, which clearly resembles sliced calamari, the central element of the most famous recipe, calamarata with seafood.
Born in Naples, calamarata is a short, thick, and porous pasta, ideal for holding rich and flavorful sauces.
Thanks to its structure, this pasta is perfect for fresh fish, crustacean, and mollusk-based sauces, becoming the protagonist of iconic Mediterranean dishes.
The traditional recipe uses fresh calamari, cherry tomatoes, garlic, extra virgin olive oil, and parsley, but over time numerous variations have emerged, from the white calamarata, without tomato, to more modern versions with clams, mussels, shrimp, or prawns.
In some gourmet interpretations, calamarata is also served with seafood ragout, crustacean cream, or more creative combinations, always respecting the balance of flavors.
From a nutritional standpoint, calamarata is a complete and balanced dish, especially when made with quality ingredients.
Calamari are a valuable source of noble proteins, low in fat, and rich in minerals such as phosphorus and potassium.
Paired with durum wheat pasta, it creates an energetic yet light dish, perfect for any season.
In recent years, calamarata has returned to the spotlight, thanks also to the growing appreciation of regional Italian cuisine and traditional recipes revisited in a contemporary key.
It is not uncommon to find it on the menus of seafood restaurants, typical trattorias, and even in haute cuisine proposals.
Whether served by the sea or prepared at home for a special occasion, calamarata remains a dish capable of narrating the deep connection between territory, tradition, and Italian gastronomic culture.
About 368 calories per person
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Campania
- Seasonality: All seasons
Ingredients for Calamarata
- 12 oz Calamarata pasta
- 1.3 lbs Fresh calamari
- 7 oz Canned peeled tomatoes, chopped
- 1 lbs Cherry or Pachino tomatoes
- 4 cloves Garlic
- 4 tbsps Extra virgin olive oil
- 1 bunch Parsley
- to taste Salt
Preparation of Calamarata
Start by washing and cleaning the calamari, removing the innards and skin, then cut them into slices about 3/4 inch thick.
In a pan, add the extra virgin olive oil and garlic cloves (whole or chopped), lightly sauté, then add the pre-washed and halved tomatoes, and some chopped parsley (keeping a handful aside), cover and let cook for 2-3 minutes.
Add the peeled, chopped tomatoes and calamari slices, season with salt, cover and let cook for 10 minutes over medium heat; the sauce shouldn’t be too thick at the end of cooking, if necessary add a splash of water.
Meanwhile, bring salted water to a boil for the pasta and cook until very al dente, then drain and add it to the calamari sauce, finishing the cooking while stirring often, adding water if it becomes too dry.
Once cooking is complete, add the reserved parsley and serve.
