Calamarata pasta with squid and cherry tomatoes, very tasty, simple and quick: here is a great seafood first course. A dish that needs no introduction.
Every time I bring it to the table it is a guaranteed success. It wins everyone over at first bite, from the most demanding palates to the little ones, thanks to a sweet and flavorful sauce with a pinch of chili pepper that livens it up without overpowering the taste of the seafood.
It is proof that with a few quality ingredients and a simple, quick preparation, you can create a small chef’s masterpiece.
The secret of this dish’s success? Calamarata performs best when the pasta finishes cooking directly in the seafood sauce, absorbing every nuance of flavor.
Has your mouth watered yet? Great!
So let’s see together how to make the recipe for Calamarata pasta with squid and cherry tomatoes. Prepare the ingredients and let’s begin.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting.
Gabriella
Read the recipe in Italian here: Pasta calamarata con calamari e pomodorini
Other seafood first courses:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
For 4 people
- 11 oz calamarata pasta
- 1.1 lb squid
- 10 cherry tomatoes
- 2 tbsp tomato passata
- 1 clove garlic
- 1 1/2 cup dry white wine
- pinch ground chili pepper
- 3 tbsp extra virgin olive oil
- to taste salt
- to taste chopped parsley
Tools
- 1 Pan (large)
Preparation
Making Calamarata pasta with squid and cherry tomatoes is very simple.
First, proceed with preparing the squid.
If they are fresh, first wash them under cold running water. Then pull out the innards from the head and remove the internal white 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 fairly large pan together with the crushed garlic and the chili pepper.
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 one minute. Pour in the white wine and let it evaporate.
Then remove the garlic, add the tomato passata and salt. Cover with the lid and finish cooking over low heat for about 10 minutes. Sprinkle with chopped parsley.
Meanwhile, cook the pasta. Put a pot of abundant water on the heat and bring 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 box.
Then drain it and pour it into the pan with the sauce. Cook over low heat for about 4 minutes, stirring with a wooden spoon. If necessary, add a ladle of the pasta cooking water.
Finally, here is the pasta ready.
Enjoy your meal and … see you for the next recipe!
Storage
You can store Calamarata pasta with squid for up to 1 day in the refrigerator, sealed in an airtight container, although I recommend eating it immediately to preserve its flavor and freshness.
Tips
– You can also use frozen squid, following the recipe: however, first let them thaw.
– White wine is not mandatory; if you prefer, you can omit it.
– If you don’t like it, skip the chili pepper.
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