Calamarata Pasta (Squid and Tomato Sauce)
This calamarata pasta is a traditional Italian dish made with fresh calamari, tomatoes and al dente pasta. Easy and delicious!
Servings: 4 servings
Calories: 588kcal
Ingredients
- 1.1 pounds calamari (squid) cleaned and sliced
- 14 cherry tomatoes (halved)
- 1 clove garlic finely chopped (divided)
- 3 tablespoons olive oil (divided)
- 1-2 hot peppers or 2-3 dashes hot pepper flakes (divided)
- 2-3 tablespoons fresh parsley finely chopped (divided)
- 2-3 pinches salt
- 14 ounces calamarata pasta
Instructions
- In a large pan add 2 tablespoons olive oil, ½ the finely chopped garlic, 1 tablespoon finely chopped parsley and ½-1 hot pepper chopped (or 1-2 dashes hot pepper flakes) on medium heat cook for 2 minutes.
- Cook the pasta al dente in boiling salted water.
- Add the calamari and a pinch of salt and cook 2 minutes, move the mixture to a clean bowl, in the same pan add the remaining 1 tablespoon of olive oil, the remaining garlic and hot pepper, heat for 30 seconds add the halved tomatoes, cook on high heat for 2-3 minutes stirring often, lower heat to low add the calamari mixture and heat through, taste for salt. Add the cooked al dent pasta, ¼-½ cup of pasta water and heat on high for 45-60 seconds tossing continuously until well combined and creamy. Serve with fresh chopped parsley. Enjoy!
Notes
How to store calamarata Pasta
Serve calamarata pasta dish right away as it tastes best fresh. If you do have leftovers, they can be stored in an airtight container for a day or two. When reheating over low heat on the stove or in the microwave you may want to add a splash of water to loosen the pasta.Nutrition
Calories: 588kcal | Carbohydrates: 81g | Protein: 33g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 291mg | Sodium: 263mg | Potassium: 673mg | Fiber: 4g | Sugar: 4g | Vitamin A: 508IU | Vitamin C: 22mg | Calcium: 72mg | Iron: 3mg