La Calamarata (Calamari Pasta) Recipe – The Pasta Project

This La Calamarata recipe is a classic dish from southern Italy that brings the flavors of the Mediterranean to your table. The dish pairs tender squid (calamari) with sweet cherry tomatoes and calamarata pasta, a unique pasta shape that resembles calamari rings.

This recipe is excellent for anyone who loves authentic Neapolitan flavors and wants a restaurant-quality dish at home.

History

‘La Calamarta’ is a Neapolitan recipe from Campania with calamari (squid) and calamarata pasta, a particularly appetizing pasta reminiscent of squid rings.

In Naples, La calamarata is sometimes served ‘al cartoccio’, which means that the last 5 minutes of cooking are done in the oven. The pasta and sauce are mixed together and wrapped in aluminum foil or baking paper, cooked for 5 minutes in a hot oven and then served immediately.

This is a great way to serve pasta when you have guests over! No matter how you serve La calamarata, I’m sure you’ll love it!

The right kind of pasta!

The best quality calamarata pasta must be slowly dried and extruded using bronze dies. In other words, preferably bought from an artisan pasta maker. For those of you who don’t know about this type of pasta; Extruded pasta is pasta that is forced through a die (a punch or disk with holes shaped for the type of pasta being made) to make the various shapes. then cut to the right length and dried.

The dough is almost always made from durum wheat, water and salt (no eggs), and better quality pasta makers extrude their dough through bronze molds. Traditionally, all pasta was made with bronze dies. As the dough is pressed through, the roughness of the holes in all the bronze molds creates a porous surface that facilitates the cooking of the pasta evenly, giving you a good ‘al dente’. This kind of pasta also absorbs more sauce.

Over time, manufacturers wanted to speed up the entire process to achieve maximum profitability and replaced the bronze dies with Teflon-lined ones. These dies produce a paste that is more yellow in color and has a surface that actually repels the sauce instead of absorbing it!

The best artisan pasta is also dried more slowly, usually over a period of several days, making it more flavorful. Commercial pasta makers usually dry at higher temperatures (70-80 C, 140-160 F) instead, and this eliminates some of the flavor.

Squid ink paste.

This time I used black calamarata pasta (dyed with cuttle fish ink) which is really delicious. However, I have made this recipe with just black pasta, just plain and a mix of both. I loved the look of the blended one too!

Ingredients

• Calamarata Pasta: This ring-shaped pasta is traditional for this dish and mimics the appearance of octopus rings. If you can’t find calamarata pasta, substitute it with a similar shape like paccheri.
• squid (calamari): Fresh squid is the best option for this recipe, and produces the most tender and flavorful results. If fresh is not available, whole frozen calamari can be used as an alternative. If possible, use frozen whole calamari over pre-cut frozen rings.
• Tomatoes: The tomatoes must traditionally be Piennolo vine tomatoes, which are grown on the slopes of Vesuvius. But they can be difficult to source outside of Italy. If Piennolo tomatoes are not available, substitute ripe datterini or cherry tomatoes. Avoid using large, watery salad tomatoes as they lack the depth of flavor needed for this recipe.
• Dry white wine: Use a good quality dry white wine to deglaze the pan and enhance the sauce.
• Garlic: Fresh cloves of garlic provide a robust and aromatic base for the sauce.
• Chili Pepper: Use a mild fresh red chili pepper (peperoncino), finely chopped. It adds a subtle heat and complements the sweetness of the tomatoes without overpowering the dish.
• Extra virgin olive oil: Use high quality extra virgin olive oil for richness and depth.
• Fresh parsley: Chopped fresh parsley adds a light, herbal note that complements the calamari sauce.

Expert tips

Gently cook the garlic: Slow cooking garlic in olive oil makes it less pungent and sweeter. This process also gives the oil a fragrant base for the rest of the dish. Cook it carefully to avoid burning as burnt garlic can overpower the whole recipe.

Perfect pasta cooking: Start by bringing a large pot of water to a high boil before adding salt. Return the water to a boil to ensure the salt is completely dissolved. Add the pasta and stir it immediately to prevent the pieces from sticking to the bottom of the pan.

Stir the pasta occasionally as it cooks to smooth it out. Then start taste-testing the pasta about a minute before the package’s recommended cooking time to catch it in the perfect al dente texture.

Step by step instructions

1) Clean the squid by rinsing it well under running water. Remove the head, tentacles, inner cartilage and skin. Keep the tentacles and cut the body into rings about the same width as the pasta. Cut the tentacles into small pieces.

2) Bring a large pot of salted water to the boil for the pasta.

3) Meanwhile, heat the olive oil in a frying pan or frying pan over low heat. Add the garlic cloves and chopped chilli and cook gently for 5-10 minutes until soft and fragrant.

4) Add the prepared squid and a pinch of salt. Cook for a few minutes until the squid turns white.

5) Increase the heat and pour in the white wine. Allow the alcohol to evaporate, then reduce the heat and add the halved tomatoes.

6) Simmer for 10-15 minutes until the sauce thickens a bit. Remove the garlic cloves.

7) Meanwhile, cook the pasta al dente according to the instructions on the package and drain when cooked.

8) Add the pasta directly to the pan with the sauce and mix well. Add the chopped parsley and mix again. Serve immediately.

Storage and leftovers

Cooling: Allow the dish to cool to room temperature before transferring to an airtight container. Store it in the fridge for up to 2 days.

Freezer: While best enjoyed fresh, the dish can be frozen if needed. Transfer to a freezer safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Stove: Transfer leftovers to a skillet or pot and reheat over low to medium heat. Add a splash of water to loosen the sauce and prevent it from drying out. Stir occasionally until hot all the way through.

Microwave oven: Place one portion in a microwave-safe dish, cover lightly, and heat on medium power for 2 minutes. Stir halfway through and continue heating in 30 second intervals until heated through.

Al Cartoccio (in foil): Wrap individual portions in foil or parchment paper and place in a preheated 350°F (175°C) oven until hot, approx. 10-15 minutes.

Frequently asked questions

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