Paccheri Pasta with Calamari (squid) and Potatoes
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 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
Description
The preparation starts with cleaning fresh calamari, slicing the bodies into rings and tentacles into small pieces. Potatoes boil until just tender then are pan-fried until golden, adding both softness and a crisp exterior. Garlic is gently sautéed before adding the calamari, which cooks until it turns opaque and slightly firm. Cherry tomatoes are introduced to build a fresh, sweet layer of flavor. A splash of white wine deglazes the pan, with salt, black pepper, and chopped parsley seasoning the mixture.
Separately, paccheri pasta is cooked al dente in the boiling potato water, then combined briefly with the calamari and vegetables to marry flavors without overcooking seafood. The combination of seafood and potato works well alone as a warm salad or with pasta for a more substantial meal. Optional lemon adds brightness to the final plate.
The recipe notes that paccheri or calamarata, traditional large-tube pastas, suit this seafood pairing best, but giant penne can substitute. This dish showcases a regional Italian seafood preparation emphasizing fresh, simple ingredients balanced with texture variation.
Ingredients
- 11 ¼ oz paccheri pasta you can also use calamarata pasta
- 3-4 calamari about 1 per person depending on the size, small size
- 3 potato medium sized (I used new potatoes
- 10-12 cherry tomato cut in half
- 1-2 garlic cloves
- ½ red chili pepper or dried peperoncino flakes, fresh peperoncino (Italian
- ½ glass white wine 2.5 ounces
- 1 handful parsley chopped, fresh
- 1 lemon optional
- 3-4 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste
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
- Use paccheri or calamarata pasta as traditional choices; giant penne can substitute if unavailable.
- The dish can be served without pasta as a warm calamari and potato salad.
- Cook potatoes until just al dente before pan-frying to achieve a crisp exterior and soft interior.
- Fresh or dried chili can be used to add mild heat.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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