Calamarata:pasta shape or pasta dish ?

What Calamarata is

The name calamarata derives from the similarity that this pasta shape has with the calamari rings with which it is seasoned, so much that when the dish is served on the table it is difficult to distinguish the pasta from the fish.

Where is calamarata from ?

Calamarata is prepared according to tradition during lunches or dinners on special occasions, such as Christmas, New Year or Easter.

Although Campania cuisine generally prefers to combine it with fish, there is no shortage of versions of calamarata with a vegetable and cheese sauce.

We learned this dish by friends near Napoli, but probably every family has its own secret for it so don’t be surprised if you have a different one.

We like this dish so much also because the pasta shape is so interesting and appealing.All the best Italian pasta brands have their own box of calamarata pasta shape.

This is the recipe we’d like to share with you:

Ingredients:

CALAMARATA PASTA 300 gr.= 3 cups

CALAMARI(NET OF WASTE) 500 gr =2 cups

TOMATOES 500 gr = 3 cups

GARLIC 2 cloves

EXTRA VIRGIN OLIVE OIL 6 tablespoons

SALT to taste

WHITE WINE 1 glass

PARSLEY 1 sprig optional

Fresh or dry chili peppers Optional

Black olives optional

Calamarata is a seafood pasta course typical of Neapolitan cuisine. The peculiarity of the dish lies in the calamari and pasta shape with which it is prepared:”calamarata” pasta , which recalls the shape of the rings of the calamari.

Bringing it to the table is not difficult but, for the best result, it is essential to use only quality products: the calamari must be very fresh, with a lively and brilliant color and with an intense salty smell. Once cleaned, they are cut and used as the base of a fragrant sauce, together with a handful of cherry tomatoes, oil, garlic and white wine.

Let’s say that if your calamari are not so fresh, and you have availability to only frozen ones, don’t worry, the final taste is very good.

The pasta is boiled in boiling salted water, then transferred to the pan and briefly thickened with the sauce, an essential step to make it absorb all the aromas.In Italian it is mantecare that basically means adding water at the end of the recipe to make the sauce creamier (due to the release of starch from the pasta)

The final result is an enveloping dish, to be completed with a sprig of chopped parsley and served immediately, piping hot. If you prefer, for a spicy note that goes well with the fish, you can also add a fresh or dried chilli pepper, or some black olives, previously pitted.

How to prepare calamarata

Step 1

Rinse the calamari thoroughly under running water, remove the head from the mantle, then very delicately extract the transparent cartilage pen. Remove the innards and eliminate them then, if present, also remove the ink sac, let the liquid out and store it in a container. Finally, peel away the outer skin and remove the tooth from the head, just below the eyes. Rinse everything .

Step 2

Once the cleaning operation is finished, or if you bought already cleaned calamari cut the calamari into rings ca.2 cm/ 1 inch .

Step 3

Cut the cherry tomatoes into quarters

Step 4

Heat a drizzle of extra virgin olive oil in a large pan and fry two cloves of garlic

Step 5

Add the calamari, mix and let them cook for 3 minutes.

Step 6

Add the white wine and continue cooking over a low heat for about 5 minutes

Step 7

Add the cherry tomatoes to the calamari , then add salt and continue cooking for a further 10 minutes.The sauce for the calamarata should be enveloping, with the cooking juices not too thickened

Step 8

Boil the pasta, drain it al dente keeping some of the cooking water and add it to the calamari sauce.

Step 9

Mix the calamarata well; if necessary, pour a drop of pasta water to mix better.

Step 10

Add fresh chopped parsley