5 from 111 votes
Pasta with Calamari and Tomatoes
Pasta with Calamari and Tomatoes features tender rings and pieces of fresh baby calamari cooked in a tomato and garlic sauce spiced with peperoncino and finished with fresh parsley. Cooked pasta is combined with this delicate seafood sauce for a light yet satisfying dish rich in seafood flavor and bright acidity. The use of dry white wine and fresh herbs adds depth, making it suitable for a comforting yet refined meal.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
Calories:
687 kcal
Course:
Main Course
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 687
% 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.