This La Calamarata recipe is a classic dish from Southern Italy that brings the flavors of the Mediterranean to your table. The dish pairs tender squid (calamari) with sweet cherry tomatoes and calamarata pasta, a unique pasta shape that resembles calamari rings.
This recipe is excellent for anyone who loves authentic Neapolitan flavors and wants a restaurant-quality dish at home.
History
‘La Calamarta’ is a Neapolitan recipe from Campania with calamari (squid) and calamarata pasta, a particularly appetizing pasta that resembles squid rings.
In Naples, la calamarata is sometimes served ‘al cartoccio’, meaning the last 5 minutes of cooking take place in the oven. The pasta and sauce are mixed together and wrapped in aluminum foil or baking paper, cooked for 5 minutes in a hot oven and then served immediately.
This is a great way to serve this dish when you have guests! Whichever way you serve la calamarata, I am sure you will love it!
The right type of calamarata pasta!
The best quality calamarata pasta needs to be slow dried and extruded using bronze dies. For those of you who are unfamiliar with this type of pasta; extruded pasta is made by forcing pasta dough through a die (a stamp or disc with holes shaped according to the type of pasta being made) to make the various shapes.
The dough is almost always made from durum wheat flour, water, and salt (no egg). The better quality pasta makers extrude their dough through bronze dies. Traditionally all pasta dies were bronze.
As the dough is pressed through, the roughness of the holes in the bronze dies creates a porous surface that facilitates cooking the pasta evenly, giving you a good ‘al dente’. This kind of pasta also absorbs more sauce.
Over time, manufacturers wanted to speed up the whole process for maximum profitability. They replaced the bronze dies with ones lined with Teflon. These dies produce a pasta which is more yellow in colour and has a surface which actually repels the sauce, rather than absorb it!
The best artisan pasta is also dried more slowly, normally over a period of several days, and this makes it more flavorful. Commercial pasta makers usually dry at higher temperatures (70-80 C, 140-160 F) instead, and this eliminates some of the flavor.
Squid ink pasta.
This time I used black calamarata pasta (coloured with cuttle fish ink) which is really delicious. However, I have made this recipe with just black pasta, just plain and a mix of both. I loved the look of the mixed one too!
Did you know that most black ink used in cooking is actually cuttlefish ink, not squid ink?
Ingredients for your la calamarata.
- Calamarata Pasta: This ring-shaped pasta is traditional for this dish, mimicking the look of squid rings. If you can't find calamarata pasta, substitute it with a similar shape like paccheri.
- Squid (Calamari): Fresh smallish squid is the best option for this recipe, offering the most tender and flavorful results. If fresh isn't available, whole frozen calamari can be used as an alternative. If possible, use frozen whole calamari over pre-cut frozen rings.
- Tomatoes: The tomatoes should traditionally be Piennolo vine tomatoes, which are grown on the slopes of Mount Vesuvius. However they can be hard to source outside of Italy. If Piennolo tomatoes aren’t available, substitute them with ripe datterini or cherry tomatoes. Avoid using large, watery salad tomatoes, as they lack the depth of flavor needed for this recipe.
- Dry White Wine: Use a good-quality dry white wine to deglaze the pan and enhance the sauce.
- Garlic: Fresh garlic cloves provide a robust and aromatic base for the sauce.
- Chili Pepper: Use a mild fresh red chili pepper (peperoncino), finely chopped. Peperoncino flakes are also ok. The chili adds a subtle heat and complements the sweetness of the tomatoes without overpowering the dish.
- Extra Virgin Olive Oil: Use high-quality extra virgin olive oil for richness and depth.
- Fresh Parsley: Chopped fresh parsley adds a bright, herbal note that complements the calamari sauce.
Expert Tips
Gently Cook the Garlic: Cooking garlic slowly in olive oil makes it less pungent and sweeter. This process also infuses the oil with a fragrant base for the rest of the dish. Cook it gently to avoid burning, as burnt garlic can overpower the entire recipe.
Perfect Pasta Cooking: Start by bringing a large pot of water to a vigorous boil before adding salt. Allow the water to return to a boil to ensure the salt is fully dissolved. Add the pasta, stirring it immediately to prevent the pieces from sticking to the bottom of the pot.
Stir the pasta occasionally while it cooks for even cooking. Then, begin taste-testing the pasta about a minute before the package’s recommended cooking time to catch it at the perfect al dente texture.
Step by Step Instructions
1) Clean the squid by rinsing it well under running water. Remove the head, tentacles, internal cartilage, and skin. Retain the tentacles and slice the body into rings about the same width as the pasta. Cut the tentacles into small pieces. Pat dry with kitchen paper.
2) Bring a large pot of salted water to a boil for the pasta.
3) In the meantime heat the olive oil in a frying pan or skillet over low heat. Add the garlic cloves and chopped chili pepper, frying gently for 5–10 minutes until softened and fragrant.
4) Add the prepared squid and a pinch of salt. Cook for a few minutes until the squid turns white.
5) Increase the heat and pour in the white wine. Allow the alcohol to evaporate, then reduce the heat and add the halved tomatoes.
6) Simmer for 10–15 minutes until the sauce thickens slightly. Remove the garlic cloves.
7) In the meantime, cook the pasta al dente according to the instructions on the packet and drain when cooked.
8) Add the pasta directly to the pan with the sauce and mix together well over a low heat for about 1 minute. Add the chopped parsley and mix again. Serve la calamarata immediately.
Storage and Leftovers
Refrigeration: Allow the dish to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 2 days.
Freezing: While best enjoyed fresh, calamarata pasta with calamari can be frozen if necessary. Transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Stovetop: Transfer the leftover pasta with calamari to a skillet or saucepan and reheat over low to medium heat. Add a splash of water water to loosen the sauce and keep it from drying out. Stir occasionally until hot throughout.
Microwave: Place a portion in a microwave-safe dish, cover lightly, and heat on medium power for 2 minutes. Stir halfway through and continue heating in 30-second intervals until hot through.
Al Cartoccio (In Foil): Wrap individual portions in foil or baking paper and place them in a preheated oven at 350°F (175°C) for until hot, about 10–15 minutes. This is my favorite way to serve la calamarata leftovers!
FAQs
Yes, you can use frozen squid if fresh isn’t available. Choose whole frozen squid rather than pre-cut rings, as they tend to have better flavor and texture. Thaw the squid completely before cleaning and slicing.
Yes, this dish can be made ahead and reheated. For the best results, serve it al cartoccio by wrapping portions in foil or baking paper and reheating in the oven at 350°F (175°C) for 10–15 minutes. This method helps retain moisture and flavor.
Yes, prawns, shellfish, or other fish are sometimes added to this recipe to complement the squid and create a richer, seafood-packed dish. However, I recommend trying the original first!
Let me know what you think!
If you do try this la calamarata recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback is important to me!
Buon Appetito!
More Recipes You May Like:
- Paccheri Pasta with Calamari (squid) and Potatoes
- Easy Italian Squid Pasta Recipe from Abruzzo
- Pasta with Calamari and Tomatoes
- Linguine Pasta alle Vongole
- Baked fish ravioli from Liguria
La Calamarata (Calamari Pasta) Recipe
Ingredients
- 14.1 oz calamarata pasta
- 2-3 fresh squid (calamari) (medium size)
- 17.5 oz Piennolo or cherry tomatoes halved
- 1 cup dry white wine
- 2 large garlic clove peeled
- 1 handful fresh parsley chopped
- ½ fresh red chilli pepper (peperoncino) stripped of seeds & chopped
- 3-4 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste
Instructions
- Clean the squid by rinsing it well under running water. Remove the head, tentacles, internal cartilage, and skin. Retain the tentacles and slice the body into rings about the same width as the pasta. Cut the tentacles into small pieces.
- Bring a large pot of salted water to a boil for the pasta.
- In the meantime heat the olive oil in a frying pan or skillet over low heat. Add the garlic cloves and chopped chili pepper, frying gently for 5–10 minutes until softened and fragrant.
- Add the prepared squid and a pinch of salt. Cook for a few minutes until the squid turns white.
- Increase the heat and pour in the white wine. Allow the alcohol to evaporate, then reduce the heat and add the halved tomatoes.
- Simmer for 10–15 minutes until the sauce thickens slightly. Remove the garlic cloves.
- In the meantime, cook the pasta al dente according to the instructions on the packet and drain when cooked.
- Add the pasta directly to the pan with the sauce and mix together well. Add the chopped parsley and mix again. Serve immediately.
Notes
Nutrition
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Manzo says
There are so many incredible details in this one page!
Mary Reilly says
I love your stories. I’ve learned so much about pasta. Amazing. Thank you.