Calamarata Pasta with Squid and Tomato Sauce
A comforting Italian dish featuring tender calamari and a vibrant tomato sauce, perfect for busy families or quick weeknight dinners.
Ingredients
For the Pasta and Sauce
- 2 tablespoons olive oil Essential for sautéing and enriching flavor.
- 1 cup fresh calamari, cleaned and sliced Fresh and tender seafood that adds texture.
- 1 pound calamarata pasta Wide pasta that holds sauce wonderfully.
- 1 cup cherry tomatoes, halved Juicy and vibrant, perfect for sauces.
- 2 cloves garlic, finely chopped Adds aromatic flavor to the dish.
- 1 tablespoon fresh parsley, finely chopped Offers color and fresh taste.
- 0.5 pieces hot pepper or hot pepper flakes Provides a spicy kick to balance the dish.
- to taste teaspoons salt Enhances the overall flavor of the ingredients.
Instructions
Preparation
- Heat the oil in a large pan over medium heat.
- Add half of the chopped garlic, 1 tablespoon parsley, and 1/2-1 hot pepper. Sauté for about 2 minutes.
- Cook calamarata pasta al dente in boiling salted water according to package instructions.
- Incorporate the cleaned and sliced calamari into the pan along with a pinch of salt, and cook for 2 minutes.
- Transfer the calamari mixture to a clean bowl and set aside.
Cooking
- In the same pan, add the remaining 1 tablespoon of olive oil, leftover garlic, and hot pepper; heat for 30 seconds.
- Mix in the halved cherry tomatoes and cook on high heat for 2-3 minutes, stirring often until softened.
- Lower heat to low, add the calamari mixture back in, and warm through while tasting for salt.
- Add the cooked al dente pasta and 1/4-1/2 cup of reserved pasta water; heat on high for 45-60 seconds, tossing until creamy and well combined.
Serving
- Serve hot, topped with fresh chopped parsley for a vibrant finish.
Notes
Can be prepared ahead of time; store in airtight container in the fridge for up to 3 days. Reheat on stovetop, adding a touch of water or olive oil to restore creaminess.