Calamarata with squid
Calamarata is a typical dish from Naples using a special type of pasta that resembles squid rings.
This recipe awards all the culinary flavors of this wonderful Mediterranean city in a single dish: a great durum wheat pasta, fresh tomatoes, seafood or fish straight from the fishmonger, a dash of wine and a sprinkling of parsley.
Pasta recipes from the region of Naples (Campania) and the South of Italy are so simple and so tasty, featuring the very best seafood available.
400 g Garofalo calamarata (n. 20-2)
500 g squid or baby squid (according to taste)
300 g fresh tomato (preferably ripe cherry tomatoes)
½ glass dry white wine
1 clove of garlic
Chili pepper to taste
Pinch of sugar
1 tbsp freshly chopped parsley
- Clean the squid, cut the body into rings of about 2 cm in diameter and the legs into pieces, although some legs can be left intact if you wish. If you're using baby squid, remove the pen and leave them whole.
- Brown the garlic clove and the chili pepper over a very low heat.
- Raise the heat and cook the squid (or baby squid) for a couple of minutes, and then pour in the wine for it to evaporate. Once evaporated, add the halved tomatoes (if using larger tomatoes, remove the skin and dice).
- Add a pinch of sugar and salt.
- Sauté everything for a couple of minutes, lower the heat and leave to cook under a lid for about ten minutes, until the squid is tender.
The cooking time will depend on the size of the squid.
- Drain the pasta and add it into the pan along with the chopped parsley. Stir everything together and serve. If necessary, add a couple of tablespoons of the pasta water, both while the sauce is cooking and when the pasta is added.
- Add a splash of olive oil if desired.