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.

Preparation Time

30'

Portions

4

Difficulty

medium

Ingredients

  • 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

  • Salt

Product used

Preparation

  • 1

    - 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.

  • 2

    - Brown the garlic clove and the chili pepper over a very low heat.

  • 3

    - 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).

  • 4

    - Add a pinch of sugar and salt.

  • 5

    - 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.

  • 6

    - 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.

  • 7

    - Add a splash of olive oil if desired.

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