Classic Italian Calamarata - Pasta with Calamari & Tomato Sauce
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Classic Italian Calamarata is LOADED with seafood flavour and made with super simple ingredients! Ready in 20 minutes and SO tasty, if you love pasta and seafood this is sure to become a favorite.
- 2 whole calamari about 500gr fresh or defrosted
- 400 gr calamarata pasta or mezzi paccheri
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove finely minced
- 60 ml white wine
- 1 tablespoon double-concentrated tomato paste
- 300 gr cherry tomatoes halved
- 2 tbsp 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.