Calamarata is one of my favorite pasta dishes from Southern Italy, with a ring-shaped pasta and fresh calamari in a flavorful tomato sauce. A dish that it's perfectly delicious at any time of the year and any day of the week. You'll feel like you're eating it at a seaside restaurant in Italy.
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If you like squids and tomato sauce, you absolutely need to try this recipe for Stuffed Squids in Tomato sauce!
Check out also this post on 10+ Italian Seafood Dishes You've Probably Never Heard of and this collection of 10 Delicious Seafood Ravioli Recipes.
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What is Calamarata?
Calamarata is the name of this dish, as well as the name of the pasta shape. The name Calamarata comes from Calamari, which means Squids in Italian.
In the Calamarata traditional recipe, it's usually used the homonym pasta shape. The pasta is in the shape of a large ring, which when cooked looks exactly like squid rings. You can hardly tell them apart when they're coated in tomato sauce which makes it also fun to eat!
In this recipe, I used Paccheri pasta, which is similar but larger. I love this pasta shape and I used it before in my recipe of Pasta with creamy mint Zucchini sauce and Shrimps.
🍳 Substitutions
- Calamarata pasta → Use paccheri, rigatoni, or even penne if needed.
- Squid → Use cuttlefish, shrimp, or a seafood mix if squid is unavailable.
- Cherry tomatoes → Substitute with canned peeled tomatoes or tomato passata.
- White wine → Use fish stock or a splash of lemon juice for acidity.
- Garlic → Add shallots or onions if you prefer a milder flavor.
🥣 Variations
- Spicy Calamarata - Add a pinch of chili flakes or a chopped red chili to the pan.
- Creamy Calamarata - Stir in a splash of heavy cream or a spoonful of mascarpone at the end.
- Mixed Seafood Calamarata - Include shrimp, clams, or mussels for a seafood medley.
- Calamarata Bianca - Skip the tomatoes for a white wine and garlic version.
How to clean Squids
You can make this recipe with frozen squids too, but if you have available fresh squids in your local market, I suggest you go for it for a more flavorful and special meal. Fresh squids are not too expensive but they make a difference since they're the main ingredient of this recipe.
Cleaning squids it's not as bad as gutting fishes, but it's also not the most pleasant thing. It also takes some time. So if you're a bit squeamish, you may ask your local fishmonger to clean it for you when you purchase it.
- Pull the head out of the body. Most of the insides should come out too. Cut just after the eyes, careful to remove the central tooth too. Set the tentacles aside and toss the rest.
- Wash well the inside of the squid, making sure it's completely empty. Remove the bone too.
- With your fingers, peel the skin from the outside of the mantle and the fins.
- Wash well both body and tentacles. Now they're ready to be chopped and cooked.
🍽 Serving Suggestions
Pair it with a crisp white wine like Vermentino or Falanghina for a truly Italian experience. This dish is perfect as a main course for lunch or dinner and works well alongside a green salad, crusty bread, or grilled vegetables.
❄️ Storage & Reheating
Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days. The pasta may absorb some of the sauce, but the flavor will still be great.
Freezer: Not recommended for freezing, as seafood can become rubbery after thawing and reheating.
Reheating: Reheat gently in a pan over low heat with a splash of water or olive oil to loosen the sauce. Avoid microwaving, as it may overcook the squid.
💭 Recipe FAQs
Yes! Just thaw it completely and pat it dry before cooking to prevent wateriness.
It's a durum wheat semolina pasta shaped like thick rings, meant to mimic sliced calamari. It's common in Southern Italian cuisine.
Not by default, but you can make it spicy by adding chili flakes or fresh chili during cooking.
Yes, you can use a bit of lemon juice or fish stock instead for acidity.
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📖 RECIPE
Ingredients
Method
- Clean the squids as described in the post above, then chop them into rings and cut the tentacles in 2-3 parts, vertically.
- Drizzle a pan with olive oil, then add the minced garli. Turn the heat to medium-high and add the squids. After a couple of minutes, pour the white wine and let it evaporate completely.
- Add the halved cherry tomatoes and cook a few minutes until they start to mush. Add the tomato sauce and turn down the heat.
- Adjust with salt and chili pepper flakes (and a pinch of sugar if needed), then let it simmer for 15-20 minutes.
- Meanwhile, bring a large pot of salted water to boil, then cook the pasta according to the package instructions, drain when it's al dente.
- Add the squid sauce to the pasta and serve immediately, sprinkling fresh chopped parsley on top.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
- Pasta Water: Reserve a small cup of pasta cooking water before draining-use it to loosen the sauce if needed.
- Tomatoes: Fresh cherry tomatoes give a light, sweet flavor. For a deeper taste, use canned peeled tomatoes and simmer a few extra minutes.
- Make It Spicy: Add a pinch of chili flakes or sliced fresh chili with the garlic if you like heat.
- Serving Tip: Finish with a drizzle of good-quality extra virgin olive oil and fresh parsley for extra flavor and color.
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