🦑 Calamarata with squid
Calamarata con calamari is a playful Neapolitan dish: ring-shaped calamarata pasta cooked together with real squid rings, so the two are hard to tell apart on the plate. The squid is sautéed with garlic, splashed with white wine and simmered briefly with tomato, then finished with parsley. The sauce is light, briny and slightly sweet.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 360 g calamarata pasta
- 500 g cleaned squid, cut into rings
- 300 g cherry tomatoes, halved
- 2 garlic cloves, sliced
- 80 ml dry white wine
- 2 tbsp olive oil
- Chopped parsley, salt and black pepper
Method
- Fry the garlic in the oil for 1 minute, add the squid and cook over high heat for 2 minutes.
- Pour in the wine and let it bubble off, then add the tomatoes and simmer for 10–15 minutes until the squid is tender.
- Cook the calamarata in salted water until al dente.
- Toss the pasta in the sauce with a little cooking water, add parsley and pepper and serve.
How to make it lighter
- Squid is lean and high in protein — use more squid and less pasta.
- Keep the oil to 1 tbsp — 1 tbsp oil ≈ 120 kcal.
- Grill the squid instead of frying it in extra oil.
History
Calamarata takes its name from calamari, and pairing the pasta with squid is a well-known combination in Naples and along the Campanian coast.
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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 →