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:
- 1.1 lbs cleaned squid
- 11 oz Calamarata pasta
- Extra virgin olive oil, as needed
- 1 clove of garlic
- Chili pepper, to taste
- ½ cup white wine
- 12 oz cherry tomatoes, such as Pummaruella Piennolo or Vesuviello Piennolo
- Salt, to taste
- Parsley, as needed
Serves 4
Instructions:
- Wash and clean the squid. Slice them into rings and chop the tentacles into small pieces using a cutting board.
- Bring a large pot of water to a boil. Salt the water and add the calamarata pasta.
- 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.
- Add the squid to the pan, stir and let it brown slightly. Deglaze the pan with white wine.
- Incorporate the cherry tomatoes, chopped into pieces. Season with salt to taste and cook for about 5 minutes, stirring occasionally.
- Once the pasta is al dente, drain and add it to the pan with the squid. Mix well to combine the flavors.
- Turn off the heat and stir in a handful of chopped parsley. Serve hot.
Buon Appetito!
