Description
Calamarata is a traditional Italian pasta dish featuring ring-shaped pasta that resembles calamari rings, combined with tender squid and a rich tomato sauce. This delightful dinner option brings the flavors of the sea to your table, offering a satisfying and hearty meal.
Ingredients
Scale
- 14 ounces (400g) calamarata pasta
- 1 pound (450g) fresh squid, cleaned and cut into rings
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup cherry tomatoes, halved
- 1/2 cup dry white wine
- 1 can (14 ounces) crushed tomatoes
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Squid: Ensure the squid is cleaned and cut into rings. Pat dry with paper towels to remove excess moisture.
- Sauté Aromatics: In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the finely chopped garlic and red pepper flakes (if using), and sauté for an additional 1-2 minutes until fragrant.
- Add Squid: Increase the heat to medium-high and add the squid rings to the skillet. Cook for 2-3 minutes, stirring occasionally, until the squid is just opaque.
- Deglaze with Wine: Pour in the dry white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld.
- Add Tomatoes: Stir in the halved cherry tomatoes and crushed tomatoes. Season with salt and freshly ground black pepper to taste. Reduce the heat to low and let the sauce simmer for 15-20 minutes, allowing it to thicken slightly.
- Cook Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the calamarata pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the squid and tomato sauce. Toss to combine, adding a bit of the reserved pasta water if needed to achieve the desired consistency.
- Serve: Divide the pasta into serving bowls and garnish with chopped fresh parsley. Serve immediately.
Notes
- For optimal tenderness, avoid overcooking the squid, as it can become rubbery.
- If calamarata pasta is unavailable, substitute with rigatoni or another short, tubular pasta.
- Pair this dish with a crisp white wine, such as Pinot Grigio, to complement the seafood flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 220 mg