Paccheri Pasta with Calamari (squid) and potatoes – The Pasta Project

Paccheri with calamari and potato is a quick and tasty Neapolitan pasta recipe, traditional on the Sorrento peninsula and the island of Ischia. This divine seafood pasta dish uses only a handful of ingredients and can be on your table in just 45 minutes!

History

This paccheri with calamari and potato recipe comes from a style of cooking that the Italians refer to as ‘la cucina povera’ (the kitchen of the poor or peasants). In the past, each country had its peasant class, who, since they had little money to spend on food, made good use of the seasonal produce they could grow or produce themselves.

Pasta was a daily staple for the Italian peasants, especially in the south. And cooking it with pulses or potatoes made a filling meal in times when meat was scarce or considered a luxury!

Today, many of these peasant recipes are still very popular. However, they are often adapted to suit modern tastes. I’m not sure when people started adding seafood such as calamari (squid). But the fishermen and those who live on the coast have certainly been doing it for a long time. Seafood is a very large part of traditional and modern Neapolitan cuisine.

Different recipe versions

There are a number of versions of this Neapolitan paccheri with calamari and potato recipe. Some people puree half the potato to make the sauce creamier, others use a different type of squid, which the Italians call totani (European flying squid).

Plus, not all versions include tomatoes and peperoncino. There is also a traditional recipe for pasta with mussels and potatoes that I would like to try.

The herbs and spices in this recipe are probably fairly modern additions. But the fresh peperoncino, garlic and parsley help make this paccheri with calamari and potatoes extremely tasty and appetizing.

The calamari and potato seasoning is really delicious and I think it’s great even without the pasta and can be eaten as a simple meal or warm salad on its own (although I probably shouldn’t say that!).

Ingredients

• Paccheri Pasta: This large, tubular pasta is perfect for holding the rich sauce and tender calamari. If paccheri is not available, calamarata pasta or giant penne (pennoni) make excellent substitutes.
• Calamari (squid): If possible, use fresh calamari for the best taste. If fresh calamari is not available, you can also use frozen, just make sure to thaw the calamari completely so that it cooks evenly.
• Potatoes: Use waxy potatoes as new potatoes, as they hold their shape better during cooking.
• Cherry Tomatoes: Happy tomatoes compliment the calamari and help balance the recipe by adding sweetness and a very light tartness.
• White wine: Use a dry white wine for the most flavor. White wine adds a lot of flavor to this recipe, and the alcohol boils off, so I wouldn’t recommend substituting it. However, if you need a non-alcoholic substitute, you can use vegetable or seafood stock.
• Garlic: Freshly chopped garlic gives the olive oil aromatic depth and pairs beautifully with calamari and tomatoes.
• Pepperoncino: Adds a gentle heat to the dish. Adjust the amount based on your spice preferences.
• Fresh parsley: Chopped parsley provides a fresh, herbaceous finish that balances the richness of the pasta sauce.
• Extra virgin olive oil: Make sure to use high quality olive oil as it adds a lot of flavor to the sauce.
• Lemon zest (optional): A touch of grated lemon zest adds a bright, citrusy flavor that elevates the dish.

Calamari vs squid

Calamari and squid can be used interchangeably because they refer to the same seafood. The word “calamari” is derived from the Italian name for squid and is often used to describe squid in culinary contexts, especially in Italian and Mediterranean cuisines.

Expert tips

Cook potatoes Al Dente: Cook the potatoes until tender but still firm. This ensures that they retain their shape when pan-fried and don’t become mushy when mixed with the sauce, adding a lovely texture to the dish.

Reserve pasta water: Don’t forget to save some of the starchy pasta water before draining. This starchy water emulsifies with the olive oil and helps create a silky, cohesive sauce that adheres perfectly to the pasta.

Step by step instructions

1) Clean the calamari if fresh: remove the head, skin, cartilage and guts. Wash thoroughly and cut the body into rings and the tentacles into small pieces.

2) Bring a pot of salted water to the boil and add the potatoes. Cook until al dente (approx. 5-10 minutes) When ready, remove with a slotted spoon. Keep the water.

3) Heat the olive oil in a deep frying pan or frying pan. Add the par-boiled potatoes and fry for 2-3 minutes until they start to turn golden. Remove and set aside.

4) In the same pan, saute the minced garlic for a minute, then add the calamari rings. Cook for about 5 minutes, stirring occasionally, until the calamari pieces begin to turn a more solid white color.

5) Add cherry tomatoes and fry for another 10 minutes.

6) Pour in the white wine and turn up the heat so that the alcohol can evaporate. Season with salt and black pepper to taste.

7) Boil the potato water and cook the paccheri al dente according to the package instructions. Reserve some of the pasta cooking water, then drain the pasta.

8) While the pasta is cooking, add the potatoes, a sprinkling of parsley and a little peperoncino to the calamari. Mix it all together well.

9) Add a little of the pasta cooking water to the calamari and potato sauce and mix again. Cook for another minute.

10) Add the pasta to the sauce with a little more pasta cooking water if it seems dry. Mix it all together well and serve immediately with another sprinkling of parsley and possibly grated lemon zest.

Storage and leftovers

Refrigerator: Allow the dish to cool completely before transferring to an airtight container. Store in the fridge for up to 2 days.

Reheating: Reheat in a saucepan over low heat with a splash of vegetable or seafood stock to prevent the sauce from drying out. Stir regularly until the calamari paste is heated through.

Frequently asked questions

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If you try this calamari pasta, I’d love to hear what you think. Please post a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Good appetite!

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