Pasta with Calamari and Tomatoes
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
687 kcal
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Course
Main Course
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Cuisine
Mediterranean
Pasta with Calamari and Tomatoes
Description
This recipe for Pasta with Calamari and Tomatoes starts with sautéing garlic and chili pepper in olive oil, then simmering cherry tomatoes until softened. Fresh baby calamari rings and tentacles are added along with most of the white wine, cooking gently until the calamari is tender but not rubbery. Fresh parsley is chopped and stirred in for herbal freshness.
The sauce delivers a balance of flavors: the seafood’s mild sweetness, the tomatoes' bright acidity, a subtle heat from the peperoncino, and the aromatic garlic. The calamari is cooked carefully to avoid toughness, simmered for 10-15 minutes until tender. Pasta is boiled separately and combined with the sauce and cooking liquid to meld flavors and coat the noodles well.
This dish is typically served without grated cheese, in keeping with Italian seafood pasta traditions. It pairs well with a light salad or crusty bread to soak up the flavorful sauce, offering a seafood-centered meal that brings together fresh seafood, vibrant tomatoes, and aromatic herbs.
The recipe notes caution against overcooking calamari to prevent rubberiness and recommend whole frozen calamari if fresh is unavailable. Cooking times should be adjusted based on fresh or dried pasta instructions.
Ingredients
- 4-5 tablespoon extra virgin olive oil
- 14.1 oz paccheri pasta or spaghetti
- 1.1 lbs calamari cleaned and cut into rings and small pieces, fresh baby
- 1.1 lbs cherry tomato
- 5 cloves garlic (4 minced and 1 whole clove)
- ½ peperoncino or 1 teaspoon of peperoncino flakes, fresh
- ½ glass dry white wine 2.5 fl oz
- 2 handfuls parsley fresh
- black pepper ground
- salt sea salt
Instructions
- Prepare the ingredients. Wash the tomatoes, peel and chop the garlic (keep one clove whole), chop the fresh chilli pepper (remove seeds for less spice). Wash and chop the parsley.
- If they are fresh, clean the calamari by removing the head, skin, cartilage and entrails. Wash well and cut the body into rings and the tentacles into small pieces. Frozen calamari only need to be cut into pieces.
- Place a large pot of water to a boil.
- Meanwhile, in a large frying pan or skillet, heat olive oil over medium heat. Add the garlic (chopped and whole) and peperoncino (or chili flakes). Sauté until the garlic starts to soften.
- Add the tomatoes and cook for about 10-15 minutes, until the tomatoes begin to soften.
- Mix in the calamari and pour in two-thirds of the white wine and continue to simmer for 10-15 minutes, until the calamari is cooked. Make sure to stir the calamari frequently to prevent it from overcooking.
- While the sauce is cooking, add salt to the large pot of water, then bring it back to a boil before adding your pasta. Cook the pasta to al dente in the boiling salted water according to the package instructions. Before draining, reserve one cup of pasta water.
- Remove the whole garlic clove. Add parsley and the rest of the wine to the sauce. Stir and cook for another minute.
- Mix in the pasta with the calamari sauce. If the pasta sauce looks dry, mix in a splash of pasta water.
- Taste and season accordingly with salt and serve.
Notes
- If fresh baby calamari isn’t available, whole frozen calamari (not just rings) can be used—adjust cooking time accordingly to prevent toughness.
- Follow package directions for cooking times of fresh or dried pasta to ensure proper doneness.
- Italians generally avoid grated cheese on seafood pasta, so it is omitted here to respect that tradition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 687 kcal
% Daily Value*
| Calories | 687kcal | 34% |
| Carbohydrates | 86g | 29% |
| Protein | 34g | 68% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 291mg | 97% |
| Sodium | 80mg | 3% |
| Potassium | 871mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 821IU | 16% |
| Vitamin C | 38mg | 42% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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