Calamarata is a classic southern Italian pasta dish where ring-shaped pasta pairs perfectly with tender calamari. The sauce is light and simple, built from tomatoes, garlic, chili, and fresh parsley. It’s quick to prepare, naturally fresh and flavorful, and ideal for a seafood-focused meal.
Ingredients
- Calamari, sliced into rings
- Calamarata pasta
- Cherry or grape tomatoes
- Garlic
- Extra virgin olive oil
- Chili pepper or chili flakes
- Fresh parsley
- Salt
Recipe Info
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Servings: 4
- Cuisine: Italian
- Course: Main / First Course
Instructions
Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve a little pasta water before draining.
Heat 2 tablespoons olive oil in a large pan over medium heat. Add half the garlic, half the parsley, and half the chili. Cook briefly until fragrant.
Add the calamari rings with a pinch of salt. Cook for about 2 minutes, just until opaque. Transfer to a bowl and set aside.
In the same pan, add the remaining tablespoon of olive oil along with the remaining garlic and chili. Cook briefly, then add the halved tomatoes. Cook over high heat for 2–3 minutes.
Lower the heat and return the calamari to the pan. Stir gently and warm through. Adjust salt if needed.
Add the drained pasta along with a splash of reserved pasta water. Toss over high heat for about 1 minute until the sauce lightly coats the pasta.
Stir in the remaining parsley and serve immediately.
Tips & Variations
- Frozen calamari works well as long as it is fully thawed and patted dry.
- Add a splash of white wine when cooking the calamari for extra depth.
- If you prefer a richer sauce, stir in a small spoonful of tomato paste.
- Reduce or omit the chili for a mild version.
- Paccheri or mezze maniche can be used if calamarata pasta isn’t available.
Approximate Nutrition (per serving)
- About 580–600 calories
- Exact values vary based on pasta brand and calamari quantity.
Classic Calamarata Pasta with Squid & Tomatoes
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve a little pasta water before draining.
- Heat 2 tablespoons olive oil in a large pan over medium heat. Add half the garlic, half the parsley, and half the chili. Cook briefly until fragrant.
- Add the calamari rings with a pinch of salt. Cook for about 2 minutes, just until opaque. Transfer to a bowl and set aside.
- In the same pan, add the remaining tablespoon of olive oil along with the remaining garlic and chili. Cook briefly, then add the halved tomatoes. Cook over high heat for 2–3 minutes.
- Lower the heat and return the calamari to the pan. Stir gently and warm through. Adjust salt if needed.
- Add the drained pasta along with a splash of reserved pasta water. Toss over high heat for about 1 minute until the sauce lightly coats the pasta.
- Stir in the remaining parsley and serve immediately.
Notes
- Exact values vary based on pasta brand and calamari quantity.
FAQs
- What is calamarata pasta?
A thick, ring-shaped pasta designed to resemble squid rings and commonly paired with seafood. - Can I use a different pasta shape?
Yes, any short, sturdy pasta will work. - Can I make it less spicy?
Simply reduce or omit the chili. - Does it store well?
Best enjoyed fresh. Leftovers can be refrigerated and reheated with a splash of water.
