Calamarata with squid and tomato
Pasta rings and squid rings simmered in tomato: the Neapolitans’ favourite play on shapes.
A recipe from the ITALAZA kitchen
Preparation 10 min · Cooking 33 min (not counting bringing the water to the boil)
A little longer than planned: 43 min.
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In the kitchen 7 steps
- Rinse the squid (500 g), pat dry and cut the bodies into one-centimetre rings and the tentacles in two.
- Heat 6 tbsp of olive oil with the crushed garlic (2 cloves) and chilli (1 piece) in a frying pan for 1 minute over low heat.
- Add the squid, fry for 3 minutes over high heat, then pour in 80 ml of white wine and let it evaporate for 2 minutes.
- Add the hand-crushed peeled tomatoes (360 g), season lightly with salt, cover halfway and simmer over low heat for 25 minutes: the squid will become tender.
- In the final few minutes, cook 400 g of calamarata in a large saucepan of salted boiling water, 2 minutes less than the time stated on the packet.
- Drain the pasta, reserving a little cooking water, and finish cooking it in the sauce for 2 minutes, adding a little water if needed.
- Remove the garlic, sprinkle with chopped parsley (1 bunch), drizzle with olive oil and serve.
Tip: Squid is tender either seared for two minutes or simmered for a long time; in between, it turns rubbery. Here, let it simmer without rushing.
Probably contains: gluten, sulphites, molluscs · check the labels
Product labels: De Cecco Calamarata No. 129 – Large Rings, Mutti Peeled Tomatoes – 100% Italian, Volere Garganega Veneto – Lightly Sparkling White Wine, A Paesana Extra Virgin Olive Oil – Italy (1 liter)