There Calamarata it is a tasty and particular first course of fish, ready in just over half an hour and with an exceptional result. The pasta format used to make this dish is the so-called “calamarata”, a typical pasta from Campania and, in particular, from the province of Naples: half smooth paccheri especially suited to be seasoned with fish-based sauces. It is no coincidence that in Naples the calamarata is the dish of the holidays, of Christmas and the New Year, when the Neapolitan tradition wants the main course to be based on seafood so dear to the Neapolitans. Together with the calamarata, the star fish of this dish is the squid, which is cut into rounds and small pieces and cooked with a sauce of cherry tomatoes, oil, garlic, chilli pepper and parsley. A genuine and simple recipe, to be proposed for a dinner with friends!

Preparation

1

Cut the cherry tomatoes into 4 parts and chop the parsley. Set them aside, you will need them later in the recipe.

2

Clean the squid: pull and remove the head, remove the innards and separate the tentacles and fins. Cut the bag into slices and the tentacles and wings into cubes.

3

In a large pan, pour 4 tablespoons of extra virgin olive oil. Heat over medium heat and add garlic and minced chilli. When the garlic is golden, add the wings and tentacles and cook for about 2 minutes. Also add the slices and 1 pinch of salt.

4

Let everything cook over medium heat for 4 minutes, then pour in the white wine and the chopped parsley. Let the alcohol evaporate completely and turn off the heat. Remove the garlic and set the calamari aside in a bowl.

5

In the meantime, place a large pot, ¾ full of water, on the stove over medium heat.

6

In the same pan where you cooked the squid, add 2 tablespoons of extra virgin olive oil, another clove of garlic and chopped chilli. Brown the garlic, then add the cherry tomatoes and a pinch of salt. Pour a ladle of pasta cooking water and cook the tomatoes for about 10 minutes.

7

Once the tomatoes are wilted and have released the sauce, add the pieces of squid kept aside and mix the ingredients well. Turn off the heat and cover with a lid.

8

When the water in the pot comes to a boil, add a pinch of coarse salt and pour in the calamarata. Cook it according to the time indicated on the package. As soon as it is cooked, drain it with a slotted spoon and add it directly to the pan with the sauce.

9

Turn the stove on to a high flame and sauté the pasta with the sauce for about 2 minutes, adding ½ ladle of the pasta cooking water, so as to create a creamy sauce. Turn off the heat and serve immediately.

Advice and tips

If you want to make your calamarata even more creamy, add approx ½ can of peeled cherry tomatoesi while cooking the fresh cherry tomatoes.

It is important to add the cooking water when indicated, in order to obtain a creamy calamarata. Omitting the cooking water would make the dish very dry.

If you don’t like the spicy taste of chilli, you can avoid adding it.

We advise you to use some fresh squidi, because they remain softer during cooking. But if you don’t have any, you can also use frozen squid, having them completely thawed before use.

You can omit the wine, the final result will not be compromised.

Curiosity

Calamarata is a typical dish of Neapolitan cuisine, made with “calamarata” pasta and squid. The name of the pasta derives from the mollusc: it is in fact half smooth paccheri they are reminiscent of squid rings. In addition to the traditional recipe, there is another version, made with double baking in foil in the oven.

storage

It is advisable to consume the calamarata immediately by virtue of the fresh ingredients used to prepare it. However, you can store it in the refrigerator, covered, for 1 day maximum. Eventually you can prepare the sauce in advance and keep it in the refrigerator for a few hours.

Freezing is not recommended.