Calamarata

Name: Calamarata
Prep time: 55 min
Yield: 4
Ingredients: Squid 500 g; Calamarata pasta 400 g; Garlic q.b.; Tomato pulp 400 g; White wine q.b.; Arborea butter q.b.; Olive oil q.b.; Parsley q.b.; Salt q.b.; Pepper q.b.

Difficulty Medium

Preparation Time 55 min

Description

Calamarata is an incredibly flavorful dish made with squid rings, typical of Neapolitan cuisine. It’s a perfect recipe for springtime, capturing all the taste of the sea. This is also a very versatile dish that can be adapted in different ways, but it always combines squid with a special ring-shaped pasta called calamarata, which resembles sliced calamari.

Preparing calamarata requires a bit of time in the kitchen and a generous amount of fresh seafood. The sauce is enriched with tomato pulp and flavored with various herbs and spices. Follow each step carefully to achieve a truly delicious calamarata.

Ingredients

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Squid 500 g
Calamarata pasta 400 g
Garlic q.b.
Tomato pulp 400 g
White wine q.b.
Arborea butter q.b.
Olive oil q.b.
Parsley q.b.
Salt q.b.
Pepper q.b.

Instructions

1 Start by cleaning the squid: firmly pull the head to remove the insides and the cartilage. Using a knife, peel off the skin and rinse thoroughly under running water. Then cut the squid into medium-thick rings.
2 In a large pan, melt the butter with a drizzle of olive oil. Add the garlic and sauté the squid rings over high heat. Once seared, pour in the white wine and let it evaporate completely. Add the tomato pulp, salt, pepper, and parsley, and cook for a few minutes without a lid so that the flavors combine.
3 Meanwhile, bring salted water to a boil and cook the pasta, draining it a few minutes before the time indicated on the package. Add a little of the pasta cooking water to the squid sauce, then add the pasta and finish cooking it together.
4 Finally, for the oven step: prepare aluminum foil and parchment paper. Place a sheet of aluminum foil on the bottom and a sheet of parchment paper on top. Scoop a portion of calamarata onto the paper, then close it like a candy wrapper. Repeat until the tray is full and bake at 180°C (350°F) for about 15 minutes. Serve garnished with chopped parsley.