Calamarata is a classic pasta dish from Naples that captures the essence of the sea. This dish is a real treat for seafood lovers. The name “Calamarata” comes from the pasta shape, which looks like squid rings. Because of its shape and size, it is also called "mezzo pacchero". Originally from Gragnano and popular in Southern Italy, Calamarata is now enjoyed all over the country.
Calamarata is a smooth, dry pasta that is bronze-drawn, giving it a rough texture that pairs well with rich, flavorful sauces, especially those made with fish. There are many ways to cook Calamarata, but the traditional recipe I recommend uses squid and cherry tomatoes. This delicious dish is quick to prepare and requires only a few simple, yet fresh and high-quality ingredients.
Neapolitan cuisine often features pasta dishes made with a few excellent ingredients, and Calamarata is a perfect example. The tender squid rings blend beautifully with the pasta, creating a swirl of irresistible flavors.
The main challenge is to cook the pasta until it's "al dente" and then finish it in the squid and cherry tomato sauce, resulting in a mouthwatering, sea-flavored dish.
Let's make this delicious dish together!
Ingredients
Prep Time: 20 Min | Cook Time: 25 Min | Servings: 4
- 350 g (12 oz) Calamarata Pasta
- 500 g (1.1 pound) calamari, cleaned
- 2 garlic cloves
- 6 tablespoons Extra virgin olive oil
- 500 g (1.1 pound) of cherry tomatoes
- 100 ml (~½ cup) dry white wine
- 1 bunch of fresh parsley
- Salt, to taste
Instructions
Step 1) - First, clean the squid thoroughly. If you need help with this, check the section below on "How to Clean Calamari." Once cleaned, place the calamari on a cutting board and cut it into rings about 3 cm high (~1 inch). Cut off the longer tentacles, leaving only the small tufts whole.
In a large frying pan, heat a drizzle of extra virgin olive oil over medium heat. Add two peeled garlic cloves and sauté them for a couple of minutes until they release their aroma.
Step 2) - Add the calamari to the pan, stir well, and let them cook on high heat for about 2 minutes.
Pour in some white wine to deglaze. Allow the alcohol to evaporate, then lower the heat and cook the calamari for about 5 minutes. While the squid is cooking, bring a large pot of lightly salted water to a boil in preparation for the pasta.
Step 3) - Wash and quarter the cherry tomatoes. Add them to the squid, season with salt, and mix well. Continue cooking the mixture for another 10 minutes. The sauce should be smooth and not too thick because the pasta will finish cooking in it.
Step 4) - Boil the pasta in the prepared pot for about 8 minutes. Drain the pasta when it's still quite firm (al dente).
Step 5) - Transfer it directly into the pan with the calamari and tomato sauce. Let the pasta finish cooking in the sauce for about 5 minutes. Typically, Calamarata pasta needs 12-15 minutes to cook, so check the package instructions for exact times.
Mix the pasta and sauce well. If needed, add a little bit of the pasta cooking water to help blend everything together perfectly.
Before serving, coarsely chop some fresh parsley and sprinkle it over the pasta. Serve your delicious Calamarata and enjoy!
YOU MUST ALSO TRY:
- Shrimp and Calamari Salad
- Shrimp and Calamari Skewers with Breadcrumbs
- Baked Calamari Rings
- Squid with Peas (Calamari con Piselli)
- Italian Stuffed Calamari (Stuffed Squid Recipe)
- Calamari Stew in Tomato Sauce with Garlic Bruschetta
Storage
I suggest eating Calamarata fresh when you make it. However, if you have any leftovers and you cooked it just right, it will still be delicious the next day. To reheat, put it on a low heat with 2 tablespoons of water and 1 tablespoon of oil. This will help keep the pasta from drying out and make it taste just as good as the day before.
Tips
Using Different Tomatoes
You can swap fresh cherry tomatoes with peeled tomatoes or use about 150 g (1 ½ cup) of tomato puree. Another option is to dilute 1 tablespoon of tomato paste in a glass of vegetable broth or hot water. However, in the summer, when cherry tomatoes are at their sweetest and ripest, I recommend using them for a fresher, more intense flavor.
Adding Spice
If you enjoy a spicy kick, add one or two hot peppers along with the garlic. Adjust the amount based on your taste preference.
Enhancing with Seafood
To make a richer seafood dish, you can include mussels and clams. Clean them first, then sear them in a pan with a bit of oil and a splash of white wine until they open. Add these shelled seafood pieces to the squid sauce towards the end of cooking.
Variations
Classic Calamarata Variations
There are two main ways to prepare classic calamarata. The first method, which I have presented, involves finishing the cooking in a pan with the squid sauce. The second method is the baked in foil version.
Baked Calamarata
To make baked calamarata, follow these steps:
- Cut two overlapping rectangles, one of aluminum foil and one of baking paper. The aluminum foil should be on the outside, and the baking paper should hold the pasta and sauce.
- Place a portion of calamarata with the squid sauce inside the prepared foil and paper. Seal it tightly in a candy shape, ensuring there's a little liquid inside.
- Arrange the wrapped portions side by side in an oven dish. Bake in the oven at 200°C (392°F) for about 10 minutes.
- Remove from the oven and serve the calamarata wrapped in the half-open baking paper. Just before serving, sprinkle some chopped parsley on top.
Both the pan-cooked and baked versions of calamarata are delicious and offer unique textures and flavors. Buon Appetito!
How to Clean Calamari
Cleaning squid might seem like a boring or difficult task, but it's actually quite simple if you follow these steps. Let's go through the process together!
Step 1) - First, you need to remove the tentacles. Hold the squid's head with one hand and its body with the other. Gently pull the head to take out the internal organs. Next, take out the hard, clear cartilage from inside the body.
Step 2) - Next, you'll deal with the tentacles. Use scissors or a knife to remove the beak located in the center of the tentacles, as well as the eyes and the surrounding parts.
Step 3) - Now, it's time to clean the squid. Remove the skin from the body, then rinse the tubes under running water to get rid of any remaining residue. Be careful not to tear the tubes. Also, wash the inside of the tubes and the tentacles to remove any sand or debris. Finally, pat everything dry with kitchen paper and set aside.
By following these simple steps, you'll have clean calamari ready to cook in no time!
Recipe Card
Calamarata: The Classic Italian Recipe
Ingredients
- 350 g Calamarata Pasta - 12 oz
- 500 g cleaned calamari - 1.1 pound
- 2 garlic cloves
- 6 tablespoons extra virgin olive oil
- 500 g cherry tomatoes - 1.1 pound
- 100 ml dry white wine - ~½ cup
- 1 bunch fresh parsley
- salt to taste
Instructions
- First, clean the squid thoroughly. If you need help with this, check the section below on "How to Clean Calamari." Once cleaned, place the calamari on a cutting board and cut it into rings about 3 cm high (~1 inch). Cut off the longer tentacles, leaving only the small tufts whole.
- In a large frying pan, heat a drizzle of extra virgin olive oil over medium heat. Add two peeled garlic cloves and sauté them for a couple of minutes until they release their aroma.
- Add the calamari to the pan, stir well, and let them cook on high heat for about 2 minutes.
- Pour in some white wine to deglaze. Allow the alcohol to evaporate, then lower the heat and cook the calamari for about 5 minutes. While the squid is cooking, bring a large pot of lightly salted water to a boil in preparation for the pasta.
- Wash and quarter the cherry tomatoes. Add them to the squid, season with salt, and mix well. Continue cooking the mixture for another 10 minutes. The sauce should be smooth and not too thick because the pasta will finish cooking in it.
- Boil the pasta in the prepared pot for about 8 minutes. Drain the pasta when it's still quite firm (al dente).
- Transfer it directly into the pan with the calamari and tomato sauce. Let the pasta finish cooking in the sauce for about 5 minutes. Typically, Calamarata pasta needs 12-15 minutes to cook, so check the package instructions for exact times.
- Mix the pasta and sauce well. If needed, add a little bit of the pasta cooking water to help blend everything together perfectly.
- Before serving, coarsely chop some fresh parsley and sprinkle it over the pasta. Serve your delicious Calamarata and enjoy!
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