🍝 Calamarata with tomato sauce
Calamarata is a thick, wide ring-shaped pasta from Naples that looks like sliced squid rings. In this simple version it is tossed in a fresh sauce of tomatoes cooked down with garlic and olive oil and finished with torn basil. The pasta is chewy and hearty, the sauce bright and light, and the whole dish is fully plant-based.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 360 g calamarata pasta
- 600 g ripe tomatoes or canned peeled tomatoes
- 2 garlic cloves, sliced
- 2 tbsp olive oil
- A handful of fresh basil
- Salt and black pepper
Method
- Warm the olive oil in a wide pan and gently fry the garlic for 1 minute.
- Add the chopped tomatoes with a pinch of salt and simmer for 15 minutes until thick.
- Meanwhile cook the calamarata in salted water until al dente.
- Drain, toss in the sauce with a splash of pasta water, add the basil and serve.
How to make it lighter
- Keep the oil to 1 tbsp for four — 1 tbsp oil ≈ 120 kcal.
- Use 80 g dry pasta per person and add more sauce.
- Add courgette or aubergine to the sauce for extra volume.
History
Calamarata is a pasta shape from Campania, named after its resemblance to calamari rings; it is usually paired with seafood, but a plain tomato and basil sauce is a common everyday version in southern Italy.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →