Servings
Font
Back
0 from 15 votes

Paccheri Pasta with Calamari (squid) and Potatoes

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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4
Calories: 624 kcal
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the cherry tomatoes and continue to cook for another 10 minutes.
  6. Pour in the white wine and increase the heat, allowing the alcohol to evaporate. Season with salt and black pepper to taste.
  7. 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.
  8. While the pasta is cooking, add the potatoes, a sprinkling of parsley and some peperoncino to the calamari. Mix everything together well.
  9. Add some of the pasta cooking water to the calamari and potato sauce and mix again. Cook for another minute.
  10. 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

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

% 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.