CALAMARATA – Recipe by Piero Benigni – This dish is typical of Neapolitan cuisine but well known and popular throughout Italy. It is prepared with a particular pasta, also called calamarata, made of rings similar to those of the cut squid. Let’s see how it is prepared according to the original Napoli’s recipe.
Should you not find this calamarata pasta, you can use other types such as paccheri, rigatoni, penne or even spaghetti or linguine. I recommend you: try it and be surprised!
Tools for calamarata
- Stove
- Pot
- Cutting board
- Knife
- Wooden fork
- Scale
Recipe by Piero Benigni
Wash the squid under running water and clean it inside and out. Cut the head into rings similar in thickness to those of the pasta. Cut fins and tentacles into pieces. Wash the cherry tomatoes and split them in half. Chop the garlic and parsley separately. Have the tomato sauce and white wine ready. Put the pasta into boiling water.
Pour 3 tablespoons of oil in a pan, add minced garlic, some parsley and chilli pepper. Gently brown the garlic, then add the squid. Stir, let the heat grow and pour the dry white wine. Let it evaporate, then add the tomatoes, the tomato sauce and the concentrate. Cook over low heat for 3 or 4 minutes, until the squid has changed color becoming a nice white. Season with salt. Remember that the squid will be ready in a short time, do not overcook it otherwise will harden.
Drain the pasta al dente, put into the pan but save the water in the pot. Finish cooking by stirring and sautéing with the help of a little of this water. Sprinkle with chopped parsley and serve without delay.
Enjoy!
The simple ingredients for the sauce
Blending with the wine
The addition of tomato concentrate
The dish is ready to be served!