Calamarata pasta with tuna bottarga, zucchini and calamari
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
4 people
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Calories
523 kcal
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Course
Main Course
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Cuisine
Italian
Calamarata pasta with tuna bottarga, zucchini and calamari
Description
Calamarata pasta with tuna bottarga, zucchini and calamari is a seafood pasta featuring calamari that is carefully cleaned and browned in garlic and olive oil. Zucchini cubes are sautéed in the same pan to develop a light caramelization. Calamarata pasta cooks al dente and is then tossed with the zucchini and calamari, combined on high heat with lemon peel and black pepper for fresh aromatic accents. The dish is plated with a generous spoonful of grated cured tuna roe, bottarga, which contributes a savory, salty richness. It highlights a balance of mild textures: the tender calamari, the firm pasta, and soft zucchini.
The flavors are layered gently, with seafood and vegetable components harmonizing without overwhelming each other, making it a specialized dish for seafood pasta lovers. The finishing with bottarga gives an extra dimension that sets it apart from regular seafood pasta.
Serve immediately while hot to preserve the textural contrasts and freshness of each ingredient.
Ingredients
- 400 gr Calamarata Pasta
- 500 gr calamari
- 1 garlic clove
- 1 zucchini
- 1 lemon
- 4 tablespoons bottarga (cured fish roe tuna variety
- extra virgin olive oil
- salt
- black pepper
Instructions
- Clean the calamari by rinsing them under running water, separate the tentacles from the head, remove them from the gladius (the cartilage slug inside the mantle), remove the innards and remove the skin by making a small incision. Remove the central tooth of the tentacles and rinse everything very well.
- Dry the calamari, cut the ring bags and let them brown for a few minutes in a pan with oil and garlic. Keep aside in the heat.
- Cut the zucchini into cubes. Sauté them in the pan where you have cooked the calamari until they are well browned.
- Meanwhile, in a medium pot put water to boil, cook the pasta and drain it al dente.
- Transfer the pasta to the pan with the zucchini. Add the calamari and sauté for a couple of minutes on a high flame, combining the lemon peel and a ground pepper.
- Transfer the pasta to serving plates and finish the dish by sprinkling a generous spoonful of tuna bottarga on top. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 83g | 28% |
| Protein | 36g | 72% |
| Fat | 4g | 6% |
| Cholesterol | 343mg | 114% |
| Sodium | 78mg | 3% |
| Potassium | 726mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 31.4mg | 35% |
| Calcium | 79mg | 8% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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