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Recipe · 4 servings
Classic Calamarata
The dish that gives this pasta its name: pasta rings and squid rings mingle in a cherry-tomato sauce scented with parsley. A classic of Neapolitan seafood cooking.
01 Ingredients
| Falco Calamarata | 320 g |
| Fresh squid | 600 g |
| Cherry tomatoes | 350 g |
| Tomato paste | 1 tbsp |
| Unpeeled garlic | 2 cloves |
| White wine | ½ glass |
| Parsley | 1 small bunch |
| Fresh chilli | 1 |
| Extra virgin olive oil | 4 tbsp |
| Salt | to taste |
02 Method
- Clean the squid and cut the bodies into rings the same width as the pasta, leaving the tentacles whole.
- Heat the oil with the unpeeled garlic and chilli in a large pan. Add the squid and sauté over high heat for two minutes.
- Deglaze with white wine, then add quartered cherry tomatoes and tomato paste. Cook over medium heat for about 15 minutes.
- Boil the Calamarata in plenty of salted water and drain very al dente, reserving a ladleful of cooking water.
- Finish the pasta in the sauce with the reserved water until every ring is glossy. Add chopped parsley and serve immediately.
Used in this recipe
Falco Smooth Calamarata
