This classic Italian Calamarata Pasta is LOADED with seafood flavour and made with 7 simple ingredients! Ready in 20 minutes and SO tasty, if you love pasta and seafood this is sure to become a favorite.
The authentic Italian Calamarata pasta is one of the most popular traditional summer dishes we have in Italy.
The recipe takes its name from the two main ingredients: calamarata pasta & fresh calamari rings.
What is Calamarata?
Calamarata pasta is a traditional Neapolitan pasta shape, which inherited its name for its shape that resembles calamari (or squid) rings.
This speciality pasta has the ability to absorb all kinds of condiments, making it the perfect companion for this simple but incredibly delicious seafood sauce.
Being a proud Italian, I love cooking Italian recipes- There’s something magical in the way simple inexpensive ingredients turn into mouth-watering delicacies.
And the classic Italian calamarata pasta is THE perfect example.
Made with calamarata pasta and fresh calamari rings cooked in a delicious tomato sauce, the pasta is cooked al dente and finished off with fresh aromatic chopped parsley just before serving.
Ingredients For Calamarata Pasta
In typical Italian style, the recipe for the classic Calamarata pasta couldn’t be easier.
Ready in just 20 minutes start to finish, it only requires 7 simple ingredients:
- fresh calamari (or high-quality whole defrosted calamari)
- calamarata pasta (but paccheri or mezze maniche would work well too)
- white wine
- cherry tomatoes
- tomato concentrate
- fresh parsley
There are loads of variations around, including using mixed seafood, tomato sauce instead of fresh tomatoes & concentrate, or baking the pasta in the oven in foil parcels.
I’m sticking to the original Italian calamarata pasta recipe, which is crazy easy and quick to make.
I've deliberately kept mine basic, but a pinch of dry chilli flake or a few fresh basil leaves are some favourite add-ons that would make your pasta even tastier.
How To Make The Classic Italian Calamarata
Once you’ve cleaned your calamari (you can ask the fishmonger to do it for you), cut them into rings and sauté them with garlic and a bit of oil.
Add white wine & tomato paste, and once the alcohol is evaporated, fold in the tomatoes and cook for 10 minutes over a gentle heat.
Fold in the pasta al dente, add a little bit of cooking water and mix all the ingredients together.
Season with loads of black pepper and a bit of parsley and serve straight away.
Eat your Calamarata pasta straight away to enjoy it at its best.
I wouldn't recommend storing leftovers in the fridge for a long time, as it would just lose most of its flavour and texture.
Are you looking for a fresh speedy dinner that requires simple ingredients and it’s also packed with nutritional value?
Then this classic Italian Calamarata pasta definitely fits the bill.
This traditional Italian recipe is perfect for summer weather, but it’s just as great to make all-year-long!
More Tasty Italian Pasta Recipes You Need To Try:
Caprese Pasta Bake: This 30-min vegetarian pasta bake is simple yet satisfying, great for a weeknight supper.
Pea Pesto Pasta with Prawns: A light dairy-free pasta recipe that's packed with spring flavour!
Spinach & Ricotta Stuffed Pasta Shells: Creamy, crunchy, fresh and easy to make, this stuffed pasta will steal the show at your next dinner party!
DID YOU MAKE THIS RECIPE?
Classic Italian Calamarata - Pasta with Calamari & Tomato Sauce
- 2 whole calamari, about 500gr fresh or defrosted
- 400 g calamarata pasta, or mezzi paccheri
- 2 tablespoon extra-virgin olive oil
- 1 garlic clove, finely minced
- 60 ml white wine
- 1 tablespoon double-concentrated tomato paste
- 300 g cherry tomatoes, halved
- 2 tablespoon fresh parsley leaves, finely chopped
- sea salt & freshly ground black pepper, to taste
- Start by cleaning the calamari: rinse them under running water, remove the head (cut eyes and mouth off) and the tentacles and keep them aside, remove the pen of the internal cartilage and the insides. Then peel the skin off with your hands or a small knife.
- Cut the calamari into rings, in a similar size to the calamarata pasta.
- Cook the calamarata pasta in a large pot of lightly salted boiling water, al dente, about 2-3 min less than package instructions.
- Whilst te pasta cooks, prepare the sauce: heat the olive oil in a large pan, over medium heat.
- Add chopped calamari and garlic and sautee for 2 minutes.
- Mix the tomato paste with the wine, pour over the sides of the pan and allow the alcohol to evaporate.
- Fold in chopped tomatoes, season with salt and pepper and cook over low heat for about 5 minutes.
- Drain the pasta al dente, keeping some cooking water aside.
- Add a ladle of cooking water to the pan with the calamari sauce, then add the pasta and mix well
- Season the calamarata pasta with fresh chopped parsley and extra freshly ground black pepper, and serve immediately.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
thank you...very good and versatile!
Marisol Flores says
This recipe is absolutely delicious, I've made it twice. First time I followed cook directions on the package and the pasta was a little hard, but the second time , I cook it for 3 more minutes and it was so yummy. Love it
Hi , Any other recipes for Calimari without frying ? Kind Regards Eric
Where do normally buy fresh octopus? Is there a big difference between the frozen variety?
Hi Katherine, I think you wanted to say calamari and not octopus?
I usually buy fresh calamari at the fish market or at my local fishmonger. I've also bought high-quality whole frozen calamari, and the difference is almost none 🙂
Simple ingredients make fore the best recipes!
Wow, I had never heard of this dish or even this type of pasta, but this looks so inviting and delicious, I will be keeping an eye out for the pasta for sure, and am hoping that our best grocery store would have the calamari! This would make a fantastic special occasion dish in my house!
It's a very particular pasta, and I especially love its texture. If you can't find it however, mezze maniche or paccheri past would work well too!
Katie Crenshaw | A Fork's Tale says
The sauce in this recipe is so simple and fresh! It looks absolutely fantastic. I could eat the whole dish all by myself. Thank you for the lovely recipe.
Simple fresh flavours are my favorite! Thank you for your nice words xx
This is one of my favorite pastas of all time and the sauce you put it make it look even more fantastic! Plus, servicing it with calamari totally make sense! Yum!
Sara Lehman says
This looks like a wonderful way to try something new at home! I am going to add this to my must make list!
Cleo @Journey to the Garden says
With summer just around the corner, I'm excited to find recipes like this. Definitely going to try to make this recipe this summer!
Love this! I am such a fan of squid and this is a lovely, light summer dish. Simple and perfect!
Jessica (Swanky Recipes) says
The hubs is always asking me to cook more seafood but I just don't have enough recipes that I've enjoyed. I love all the flavors in this pasta as it's not your normal recipe. Can't wait to try!
Your photos are simply beautiful! What a great combination of flavors and that calamari...oh yeah! Yummy!
What a great summer pasta! We love calamari but usually get it fried appetizer style at a restaurant. Love the idea of incorporating it into a light pasta with sauce.
Ahead of Thyme says
This pasta looks amazing and so easy!! I am going to try making this with shrimp, can't wait!
Great idea! This pasta works well with all kind of seafood in my experience!
Cheri Finkbiner says
will this work with shrimp? not a fan of squid.
This pasta sounds so incredible! I love the idea of using squid!
This looks amazing, a perfect summer recipe! I've never cooked squid at home but this recipe convinced me to try.
It is easy indeed!
Simple ingredients and easy cooking, delicious meal!