Calamarata

Calamarata is a classic dish of Neapolitan cuisine, named after the similar pasta shaped like squid rings. It’s a seafood dish that is generally seasoned with a squid sauce, and sometimes tomato and other seafood. I present you an Italian variation of this delicious dish:

Ingredients

• 320 g of calamarata pasta
• 400 g of cleaned squid cut into rings
• 400 g cherry tomatoes or peeled tomatoes
• 1 clove of garlic
• Chopped fresh parsley
• White wine (about a glass)
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. In a large pan, fry the garlic in extra virgin olive oil until it becomes golden.
2. Add the squid rings to the pan and sauté over high heat until they are lightly browned.
3. Deglaze with white wine and let the alcohol evaporate.
4. Add the halved cherry tomatoes or peeled tomatoes and cook for about 10-15 minutes until the sauce reduces, removing the garlic if preferred. Season with salt and pepper to taste.
5. In the meantime, cook the pasta in plenty of salted water following the packaging instructions for al dente cooking.
6. Drain the pasta and toss it in the pan with the sauce, combining everything.
7. Sprinkle with chopped fresh parsley before serving.

To give an even more unique touch to the dish, you can add a sprinkle of chili pepper if you like a bit of spice or a mix of herbs to complete the aroma.

Curiosity

Calamarata is a dish that exalts the Neapolitan maritime tradition and is particularly appreciated for its simple yet full flavor, where the main ingredient, squid, plays a fundamental role in the success of the dish. This pasta is often present during festive occasions, especially in summer seafood dinners.