Pasta with Calamari
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
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Total Time
45 mins
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Servings
4 people
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Calories
558 kcal
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Course
Main Course
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Cuisine
Italian
Pasta with Calamari
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Pasta with calamari is a simple, flavorful seafood dish. Tender calamari in tomato sauce with peas served over pasta makes a light and satisfying meal.
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Ingredients
- 1 lb calamari tubes
- 2 tablespoons olive oil
- 1 onion
- 2 garlic cloves
- 1 can chopped tomatoes 14 oz/ 400 g
- 2 tablespoons red wine vinegar
- 1 teaspoon granulated sugar
- 2 sprigs rosemary or ½ teaspoon dried rosemary
- 1 cup frozen peas
- 12.5 oz Spaghetti
- a small bunch parsley
- fine sea salt and freshly ground black pepper
Instructions
- Defrost the calamari tubes if frozen, wash them, and pat them dry. Cut them into rings, about ¼ inch/ 5 mm wide. Set aside. Finely chop the onion and set them aside. Mince the garlic cloves, and finely chop the rosemary if using fresh, keep them separated.1 lb calamari tubes + 1 onion + 2 garlic cloves + 2 sprigs rosemary
- Saute onions: Heat the olive oil in a heavy-bottomed skillet and cook the onions on medium-low heat for about 5 minutes or until softened. Add garlic and stir for another minute.2 tablespoons olive oil
- Simmer: Add calamari rings, chopped tomatoes, red wine vinegar, sugar, and rosemary. Add some salt and pepper to taste, bring to a boil, and simmer, covered, for about 40 minutes (Note 1).1 can chopped tomatoes + 2 tablespoons red wine vinegar + 1 teaspoon granulated sugar
- Add the peas and continue simmering, uncovered, for 10 to 20 minutes until the calamari is tender - check. Chop the parsley and add most of it to the pan after you turn off the heat. Adjust the taste with salt and pepper.1 cup frozen peas + a small bunch parsley + fine sea salt and freshly ground black pepper
- In the meantime, cook the spaghetti.12.5 oz spaghetti
- Serve the calamari in tomato sauce over spaghetti and sprinkled with the rest of the parsley.
Notes
- When cooking calamari, you should either cook it quickly or for a longer time to keep it tender. A brief cook keeps it tender and juicy, while overcooking makes it tough. Cooking slowly for a longer period helps break down tough parts and keeps them tender. The key is timing: cook fast for tenderness, or slow for the right texture.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
558kcal
(28%)
Carbohydrates
73g
(24%)
Protein
22g
(44%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
16g
Cholesterol
151mg
(50%)
Sodium
524mg
(22%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 558kcal | 28% |
| Carbohydrates | 73g | 24% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 151mg | 50% |
| Sodium | 524mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
* 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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