La Calamarta
JacquiA delicious traditional seafood pasta dish from Naples made with calamari and calamari shaped pasta.
5 from 1 vote
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Campania, Italian, Southern Italian
Servings 4
Calories 591 kcal
Ingredients
- 400 g calamarata pasta
- 2-3 fresh squid (calamari) (medium size)
- 500 g Piennolo or cherry tomatoes
- 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
- Start by cleaning the squid. Rinse well under running water, remove the head and the tentacles (keep these) the internal cartilage and the skin.
- Cut the body into rings of the same width as the pasta and the tentacles into small pieces.
- Put a pan of water on to boil for the pasta. Add salt when it startss to boil and bring to the boil again.
- Heat the olive oil in a frying pan or skillet and then add the garlic cloves and the chopped red chilli pepper.
- Fry on low heat for 5-10 minutes. Add the squid and a pinch of salt and cook for a few minutes more, (until the calamari becomes white)
- Turn up the heat and add the glass of white wine. Once the alcohol has evaporated, add the vine/cherry tomatoes cut in half.
- Lower the heat and simmer the sauce for about 10-15 minutes until it reduces and then remove the garlic.
- In the meantime, cook the pasta al dente according to the instrustions on the packet and drain when cooked.
- Add the pasta directly to the pan with the sauce and mix together well. Add plenty of chopped parsley.
- Serve immediately! (If you wish to serve the dish later, reheat in the oven wrapped in baking paper or aluminium foil - al cartoccio)
Prevent your screen from going dark
Notes
If you cannot find calamarata pasta you could also use paccheri which are bigger, but then do not cut the calamari to rings the size of the pasta. The rings will have to be smaller.
If you cannot find fresh calamari, frozen can be used, but not ready cut rings. Whole calamaris would be better. For this recipe, I have used black calamarata pasta, plain and a mixture. All these combinations were delicious but I particularly liked the way the dish looked with the mixed pasta.
If you cannot find fresh calamari, frozen can be used, but not ready cut rings. Whole calamaris would be better. For this recipe, I have used black calamarata pasta, plain and a mixture. All these combinations were delicious but I particularly liked the way the dish looked with the mixed pasta.
Nutrition
Calories: 591kcalCarbohydrates: 83gProtein: 24gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 140mgSodium: 50mgPotassium: 691mgFiber: 4gSugar: 6gVitamin A: 715IUVitamin C: 33mgCalcium: 61mgIron: 3mg
Keyword La Calamarta
Tried this recipe?Let us know how it was!
[amazon_link asins='B01M7S8RYI,B004E4YJUU,B00IJ44QMC,B01MUEGJXS,B01N6UQ72X,B0173KB7MO' template='ProductCarousel' store='thepastaproje-21' marketplace='UK' link_id='a28aec16-b4d0-11e7-8150-2384e548e2db']
Pages: Page 1 Page 2
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.