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Traditional Neapolitan Calamarata Recipe
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Traditional Neapolitan Calamarata Recipe

Calamarata is a traditional Neapolitan seafood pasta dish, particularly rooted in the region around Nola. Squid is the star of this refined dish, complemented by a sauce of cherry tomatoes and a garnish of fresh parsley. The uniquely shaped calamarata pasta mimics the squid rings so closely that it’s hard to distinguish where one ends and the other begins. A touch of chili pepper can also be added to enhance the flavor profile, making this pasta a standout example of Naples’ vibrant culinary tradition. This recipe is by Zia Pia's very own resident Neopolitan, Alessandra Addati! 


Ingredients:

Serves 4


Instructions:

  1. Wash and clean the squid. Slice them into rings and chop the tentacles into small pieces using a cutting board.
  2. Bring a large pot of water to a boil. Salt the water and add the calamarata pasta.
  3. While the pasta is cooking, heat a large pan with plenty of extra virgin olive oil. Add the chopped garlic clove and chili pepper to your preference. Sauté for a couple of minutes.
  4. Add the squid to the pan, stir and let it brown slightly. Deglaze the pan with white wine.
  5. Incorporate the cherry tomatoes, chopped into pieces. Season with salt to taste and cook for about 5 minutes, stirring occasionally.
  6. Once the pasta is al dente, drain and add it to the pan with the squid. Mix well to combine the flavors.
  7. Turn off the heat and stir in a handful of chopped parsley. Serve hot.

 

 Buon Appetito! 

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