La Calamarata (Calamari Pasta) Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
591 kcal
-
Course
Main Course
-
Cuisine
Italian
La Calamarata (Calamari Pasta) Recipe
Report
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.
Share:
Ingredients
- 14.1 oz Calamarata Pasta
- 2-3 squid medium size, fresh, calamari
- 17.5 oz cherry tomatoes halved, Piennolo or cherry tomatoes
- 1 cup white wine dry
- 2 large garlic peeled, clove
- 1 handful parsley chopped, fresh
- ½ red chili pepper stripped of seeds & chopped, fresh peperoncino
- 3-4 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
