Calamarata Recipe
Italian · Main course · 50 min total
Calamarata is a classic Neapolitan pasta dish featuring ring-shaped pasta and tender squid in a rich tomato sauce. This recipe brings the flavors of the Amalfi Coast to your home kitchen.
20
min prep
min prep
30
min cook
min cook
4
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1 lb calamarata pasta (or other short pasta like rigatoni)
- 1 lb squid, cleaned and sliced into rings
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup dry white wine
- 1 (28 oz) can crushed tomatoes
- 1/2 cup fresh basil leaves, torn
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cook until fragrant, about 1 minute.
- Add squid rings and cook, stirring, until just opaque, about 2 minutes. Do not overcook or they will become tough.
- Pour in white wine and let simmer until reduced by half, about 2 minutes.
- Add crushed tomatoes, season with salt and pepper. Simmer sauce for 10 minutes, stirring occasionally.
- Add cooked pasta and torn basil to the skillet. Toss to combine, adding reserved pasta water a little at a time if needed to loosen the sauce.
- Serve immediately, garnished with extra basil if desired.
Tips
- If you can't find calamarata, use any short pasta like mezze maniche or rigatoni.
- For a milder sauce, omit the red pepper flakes.
- Serve with a sprinkle of grated Pecorino Romano if desired.
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