La Calamarata (Calamari Pasta) Recipe

Name: La Calamarata (Calamari Pasta) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 14.1 oz Calamarata Pasta; 2-3 fresh squid (calamari); 17.5 oz Piennolo or cherry tomatoes; 1 cup dry white wine; 2 large garlic clove; 1 handful fresh parsley; ½ fresh red chilli pepper (peperoncino); 3-4 tablespoon extra virgin olive oil; salt; black pepper

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
591 kcal
Course
Main Course
Cuisine
Italian

La Calamarata (Calamari Pasta) Recipe

Daisy Meyer

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This La Calamarata recipe is a classic dish from Southern Italy that brings the flavors of the Mediterranean to your table. The dish pairs tender squid (calamari) with sweet cherry tomatoes and calamarata pasta, a unique pasta shape that resembles calamari rings.

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Ingredients

Servings

14.1 oz Calamarata Pasta
2-3 fresh squid (calamari) (medium size)
17.5 oz Piennolo or cherry tomatoes halved
1 cup dry white wine
2 large garlic clove peeled
1 handful fresh parsley chopped
½ fresh red chilli pepper (peperoncino) stripped of seeds & chopped
3-4 tablespoon extra virgin olive oil
salt for pasta and to taste
black pepper to taste

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Instructions

Clean the squid by rinsing it well under running water. Remove the head, tentacles, internal cartilage, and skin. Retain the tentacles and slice the body into rings about the same width as the pasta. Cut the tentacles into small pieces.
Bring a large pot of salted water to a boil for the pasta.
In the meantime heat the olive oil in a frying pan or skillet over low heat. Add the garlic cloves and chopped chili pepper, frying gently for 5–10 minutes until softened and fragrant.
Add the prepared squid and a pinch of salt. Cook for a few minutes until the squid turns white.
Increase the heat and pour in the white wine. Allow the alcohol to evaporate, then reduce the heat and add the halved tomatoes.
Simmer for 10–15 minutes until the sauce thickens slightly. Remove the garlic cloves.
In the meantime, cook the pasta al dente according to the instructions on the packet and drain when cooked.
Add the pasta directly to the pan with the sauce and mix together well. Add the chopped parsley and mix again. Serve immediately.

Notes

If you cannot find calamarata pasta you could also use paccheri which are bigger, but then do not cut the calamari to rings the size of the pasta. The rings will have to be smaller.
If you cannot find fresh calamari, frozen can be used, but not ready cut rings. Whole calamaris would be better.

Nutrition Information

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Calories 591kcal (30%) Carbohydrates 83g (28%) Protein 24g (48%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Cholesterol 140mg (47%) Sodium 50mg (2%) Potassium 691mg (20%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 715IU (14%) Vitamin C 33mg (37%) Calcium 61mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 591 kcal

% Daily Value*

Calories	591kcal	30%
Carbohydrates	83g	28%
Protein	24g	48%
Fat	13g	20%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Cholesterol	140mg	47%
Sodium	50mg	2%
Potassium	691mg	15%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	715IU	14%
Vitamin C	33mg	37%
Calcium	61mg	6%
Iron	3mg	17%