Calamarata Recipe: Easy Authentic Italian Pasta Dish

Welcome to the delightful world of Calamarata, a classic Italian pasta dish that brings together the rich flavors of the sea and the comforting texture of perfectly cooked pasta. Named after its unique ring-shaped pasta resembling calamari rings, Calamarata is both visually stunning and deliciously satisfying.

This recipe combines tender squid with a savory tomato sauce, garlic, and a hint of chili, creating a harmonious balance of flavors that will transport you straight to the Mediterranean coast. Whether you’re cooking for a special occasion or a weeknight dinner, this Calamarata recipe is sure to impress your family and friends with its simplicity and elegance.

In this detailed recipe, we’ll walk you through every step, from selecting the freshest seafood to serving suggestions that elevate your meal. Perfect for seafood lovers and pasta enthusiasts alike, Calamarata is a versatile dish that embodies the essence of Italian home cooking.

Let’s dive into the ingredients, equipment, and instructions that will help you master this exquisite dish.

Why You’ll Love This Recipe

Calamarata is more than just a pasta dish; it’s an experience that combines tradition, taste, and texture. The ring-shaped pasta not only mimics squid rings but also holds the sauce beautifully, making each bite bursting with flavor.

The fresh squid adds a tender, slightly sweet seafood taste that pairs perfectly with the tangy tomato sauce and aromatic garlic.

This recipe is incredibly adaptable — you can spice it up with chili flakes or keep it mild and comforting. It’s also quick to prepare, making it ideal for busy weeknights while still feeling indulgent enough for guests.

Plus, making Calamarata at home means you avoid the preservatives found in store-bought seafood sauces, ensuring a fresher and healthier meal.

Ingredients

• 320g Calamarata pasta (ring-shaped pasta)
• 500g fresh squid, cleaned and sliced into rings and tentacles
• 3 tbsp extra virgin olive oil
• 4 garlic cloves, finely chopped
• 1 small red chili, deseeded and finely chopped (optional)
• 400g canned San Marzano tomatoes, crushed
• 100ml dry white wine
• Fresh parsley, chopped (about 2 tbsp)
• Salt and freshly ground black pepper, to taste
• Juice of half a lemon
• Grated Pecorino Romano or Parmesan cheese, for serving (optional)

Equipment

• Large pot for boiling pasta
• Large sauté pan or skillet
• Colander or pasta strainer
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Serving bowls or plates

Instructions

1. Prepare the squid: Rinse the fresh squid under cold running water. Remove the head, innards, and cartilage if not already done. Slice the body into rings about 1 cm thick and chop the tentacles into bite-sized pieces. Pat dry with paper towels to remove excess moisture.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the Calamarata pasta and cook according to the package instructions (usually 9-11 minutes) until al dente. Reserve about a cup of pasta water, then drain and set aside.
3. Sauté the aromatics: Heat the extra virgin olive oil in a large sauté pan over medium heat. Add the chopped garlic and red chili, cooking gently until fragrant but not browned, about 1-2 minutes.
4. Cook the squid: Increase the heat to medium-high. Add the squid rings and tentacles to the pan. Sauté for 2-3 minutes until they turn opaque and just cooked through. Avoid overcooking to keep the squid tender.
5. Deglaze with wine: Pour in the white wine, stirring to loosen any browned bits on the pan’s bottom. Let the wine reduce slightly for about 2 minutes.
6. Add tomatoes: Stir in the crushed San Marzano tomatoes. Season with salt and pepper. Reduce the heat to low and simmer the sauce gently for 10 minutes to develop flavor and thicken slightly.
7. Combine pasta and sauce: Add the cooked Calamarata pasta to the sauce, tossing gently to coat. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
8. Finish with lemon and parsley: Remove from heat. Squeeze in the lemon juice and sprinkle fresh parsley over the top. Toss lightly to combine all flavors.
9. Serve: Dish the Calamarata into warm bowls. Optionally, garnish with grated Pecorino Romano or Parmesan cheese and an extra drizzle of olive oil.

Tips & Variations

“Always clean your squid thoroughly and pat dry before cooking to avoid excess water diluting the sauce.”

• Squid alternatives: If fresh squid is unavailable, frozen squid rings can be used. Just thaw and pat dry before cooking.
• Adding seafood: Enhance your Calamarata by adding shrimp, mussels, or clams for a seafood medley. Add these after the squid and adjust cooking time accordingly.
• Mild version: Omit the chili for a gentler flavor. You can also add a splash of cream for a richer sauce variant.
• Herbs: Experiment with fresh basil or oregano alongside parsley for an aromatic twist.
• Pasta substitutes: If you can’t find Calamarata pasta, use large ring-shaped pasta or rigatoni for a similar experience.
• Make it gluten-free: Use gluten-free pasta shapes that hold sauce well for a gluten-free version.

Nutrition Facts

Serving Suggestions

Calamarata is best enjoyed fresh and hot, paired with a crisp white wine like Pinot Grigio or Vermentino to complement the seafood flavors. A simple green salad with lemon vinaigrette or roasted seasonal vegetables makes a refreshing side dish.

For a heartier meal, serve with crusty Italian bread to soak up the flavorful sauce.

If you want to round out your Italian dinner, consider starting with a light appetizer such as Classic Bruschetta or a refreshing Caprese salad. Finish your meal with a traditional dessert like Tiramisu for a truly authentic experience.

Conclusion

Making Calamarata at home is a rewarding and enjoyable culinary adventure that brings the tastes of Italy right to your kitchen. This recipe combines fresh squid with a vibrant tomato sauce and perfectly cooked pasta, delivering a dish that is both elegant and comforting.

Whether you’re a seafood lover or trying this Italian classic for the first time, Calamarata is sure to become a favorite in your recipe collection.

With its simple ingredients, quick preparation, and customizable options, this dish fits any occasion — from casual family dinners to special celebrations. We hope you find joy in making and sharing this beautiful pasta dish as much as you do eating it.

Buon appetito!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Calamarata Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A classic Italian pasta dish featuring ring-shaped pasta and tender calamari in a savory tomato sauce. Quick to prepare and perfect for seafood lovers.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“300g calamarata pasta”, “400g fresh calamari, cleaned and sliced into rings”, “2 tablespoons olive oil”, “2 cloves garlic, minced”, “1 small onion, finely chopped”, “400g canned crushed tomatoes”, “100ml dry white wine”, “1/2 teaspoon red chili flakes”, “Salt to taste”, “Freshly ground black pepper to taste”, “Fresh parsley, chopped (for garnish)”, “Grated Parmesan cheese (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook calamarata pasta in salted boiling water until al dente, then drain.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan over medium heat and saut\u00e9 garlic and onion until translucent.”}, {“@type”: “HowToStep”, “text”: “Add calamari rings and cook for 3-4 minutes until tender.”}, {“@type”: “HowToStep”, “text”: “Pour in white wine and let it reduce by half.”}, {“@type”: “HowToStep”, “text”: “Add crushed tomatoes and chili flakes, simmer for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Toss cooked pasta into the sauce and mix well.”}, {“@type”: “HowToStep”, “text”: “Serve garnished with chopped parsley and grated Parmesan if desired.”}], “nutrition”: {“calories”: “420 kcal”, “proteinContent”: “30 g”, “fatContent”: “8 g”, “carbohydrateContent”: “55 g”}}