Paccheri Pasta with Calamari (squid) and Potatoes
User Reviews
5.0
15 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4
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Calories
624 kcal
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Course
Main Course
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Cuisine
Italian
Paccheri Pasta with Calamari (squid) and Potatoes
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Paccheri with calamari and potato is a quick and flavourful Neapolitan pasta recipe from the Sorrento Peninsula and the island of Ischia. This divine seafood pasta dish only uses a handful of ingredients and can be on your table in just 45 minutes!
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Ingredients
- 11 ¼ oz paccheri you can also use calamarata pasta
- 3-4 small calamari (about 1 per person depending on the size)
- 3 potatoes medium sized (I used new potatoes)
- 10-12 cherry tomatoes cut in half
- 1-2 garlic cloves
- ½ fresh peperoncino (Italian red chili pepper) or dried peperoncino flakes
- ½ glass white wine 2.5 ounces
- 1 handful fresh parsley chopped
- 1 lemon optional
- 3-4 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste
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Instructions
- Clean the calamari if fresh: remove the head, skin, cartilage, and entrails. Wash thoroughly and slice the body into rings and the tentacles into small pieces.
- Bring a pot of salted water to the boil and add the potatoes. Cook until they are al dente (about 5-10 minutes) Once they are ready, remove with a slotted spoon. Keep the water.
- In a deep frying pan or skillet, heat the olive oil. Add the par-boiled potatoes and fry for 2-3 minutes, until they start to turn golden. Remove and set aside.
- In the same skillet, sauté the chopped garlic for a minute, then add the calamari rings. Cook for about 5 minutes, stirring frequently, until the calamari pieces start to turn a more solid white color.
- Add the cherry tomatoes and continue to cook for another 10 minutes.
- Pour in the white wine and increase the heat, allowing the alcohol to evaporate. Season with salt and black pepper to taste.
- Return the potato water to a boil and cook the paccheri al dente, according to package instructions. Reserve some pasta cooking water, then drain the pasta.
- While the pasta is cooking, add the potatoes, a sprinkling of parsley and some peperoncino to the calamari. Mix everything together well.
- Add some of the pasta cooking water to the calamari and potato sauce and mix again. Cook for another minute.
- Add the pasta to the sauce with a little more pasta cooking water if it seems dry. Mix everything well together and serve immediately with another sprinkling of parsley and some grated lemon zest if desired.
Notes
- Both paccheri and calamarata pasta are traditional with calamari in Southern Italy. However, if you can't find this pasta you can use other tube pasta. I would recommend the largest size possible. For example giant penne (pennoni)
- This recipe can be made without the pasta. The combination of calamari and potato makes a wonderful warm salad.
Nutrition Information
Show Details
Calories
624kcal
(31%)
Carbohydrates
95g
(32%)
Protein
29g
(58%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
210mg
(70%)
Sodium
65mg
(3%)
Potassium
1234mg
(35%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
331IU
(7%)
Vitamin C
62mg
(69%)
Calcium
83mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Calories | 624kcal | 31% |
| Carbohydrates | 95g | 32% |
| Protein | 29g | 58% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 210mg | 70% |
| Sodium | 65mg | 3% |
| Potassium | 1234mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 62mg | 69% |
| Calcium | 83mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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