Neapolitan calamarata: photo and video of the recipe for the first fish course

Calamarata with calamari is a fun first course, which plays both in name and appearance with the similarity between pasta and mollusc.

As you can imagine, the name of calamarata pasta is due precisely to its similarity with squid rings . Naturally it is a pasta format that lends itself to various preparations, but the one with calamari is the traditional Neapolitan recipe and plays precisely on the pleasant confusion between the ingredients.

Basically, when we talk about this recipe we are talking about a sauce based on calamari, cherry tomatoes, garlic, parsley and oil. If you can't find calamarata you can use another pasta shape, such as half paccheri or normal paccheri . What do you think, shall we dive headlong into this tasty recipe? Here are all the photo steps and the video recipe .

How to make calamarata: original recipe

1. Wash and clean the squid by running them under tap water. The head, the hard internal part and the entrails must be eliminated, leaving the internal bag intact. Then cut the fish into rings of about 2 centimeters. Keep the heads split in half.

2. While it heats, brown the garlic in the oil in a pan, then add the calamari slices. Cook over high heat for five minutes, browning them well.

3. Wash the tomatoes and cut them into quarters, then temporarily set them aside for a few minutes.

4. Pour in the wine, add the cherry tomatoes, salt and pepper and lower the heat . Cover the pan with the lid and leave to cook for 15 minutes.

5. Wash and chop the parsley, then once cooked, add it to the squid.

6. Bring the water to boil, adding the salt when it starts to boil. Add the calamarata ( the cooking time depends on the type of pasta). Drain it quickly once cooked and, still a little wet, put it in the pan with the seasoning.

7. Saute it over high heat for less than a minute, then serve on plates with a drizzle of raw oil. The dish is ready, bon appetit!

If you liked our calamarata, try the other summer recipes too.