The Calamarata pasta with calamari sauce is a classic Italian seafood recipe, ready in 25 minutes, amazingly easy and delicious. I’m sure it will be your favorite pasta. If you want to impress your family and friends, this pasta is simply perfect. We love it so much!
Calamarata pasta is a traditional shape of pasta, typical of the Neapolitan cuisine. It takes its name from calamari, because its shape recalls calamari rings. Thanks to bronze drawing, it’s a sturdy pasta, perfect for seafood pasta dishes (calamari, mussels and shrimps).
If you can’t find this kind of pasta you can use penne, paccheri, rigatoni or any other short pasta.
But now, let’s see together how to prepare the Calamarata pasta with calamari sauce recipe. Let’s get started.
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Ingredients for Calamarata pasta with calamari sauce
Tools
Preparation of Calamarata pasta with calamari sauce
First, rinse the calamari under running water. Remove the head and the cartilage. Cut the bodies in rings of about 1 – 2 cm and reduce the tentacles into halves.
Then, rinse cherry tomatoes and cut them in halves.
Now, prepare the sauce.
Heat the extra-virgin olive oil in a large pan at medium heat.
Add peeled and minced garlic, red chili pepper and sauté a few minutes (1 – 2) over low/medium heat.
Then, fold in chopped cherry tomatoes and tomato sauce, season with salt and cook with the lid on, over low heat, for about 2 minutes.
Now, add chopped calamari and sauté for about 1 minute; pour the white wine and let the alcohol evaporate.
Simmer the calamari sauce about 10 minutes.
Meanwhile, boil the pasta in plenty of salted water and drain when still undercooked, it must be al dente. Keep some cooking water aside.
Add a ladle of cooking water to the pan with the calamari sauce, mix well then toss the pasta 4 – 5 minutes. Season calamari pasta with fresh chopped parsley and serve immediately.
Here it is. Calamarata pasta with calamari sauce is ready. Enjoy!
Buon appetito!
So yummy!!
Tips and Tricks
– You can also use high-quality defrosted calamari, following the recipe. But I highly reccomand you fresh calamari.
– It’s not necessary to add white wine while cooking, if you don’t like it.
– You can use whatever pasta you prefer (paccheri, maccheroni or similar).
– If you use chili pepper instead of powder one, cut it into halves, discard the tip and the seeds, and mince the red part, then add it to the sauce.
If you’re looking for the perfect ending to this pasta, these easy baked peaches are ideal.
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Varied doses for servings