Calamarata is a pasta dish originating from the Campania region, particularly popular in the culinary tradition of the city of Naples. It gets its name from its shape, which resembles sliced squid rings. Calamarata pasta is seasoned with fresh squid, zucchini, and confit cherry tomatoes, enriched with white wine and chili pepper for a spicy touch. Calamarata is a tasty and delightful specialty, perfect for a rich and flavorful first course. It pairs well with a dry white wine. Try it and be captivated by the flavors of the sea!
Cut the cherry tomatoes in half with the cut side up, add a pinch of salt, a pinch of sugar, and oregano
If desired, add some extra virgin olive oil
Bake in a preheated oven at 100 degrees for 2 hours
Clean the squid, cut them into rings, and sauté them in a pan where garlic has been fried (remove the garlic), add a piece of chili pepper, deglaze with white wine, and cook: the squid should be cooked for a very short time, otherwise they become too tough
Plunge the cut paccheri into boiling salted water
Once the wine has evaporated, add the confit cherry tomatoes, the zucchini cut into rings that have been previously hollowed out (as when making stuffed zucchini), sauté them for a few minutes as they should remain quite al dente, then add the chopped parsley, and adjust salt and pepper
Drain the pasta al dente and toss it in the pan, mixing the ingredients well
Pan
Saucepan
Knife
Italia, Campania
| Energy (kcal) | 103.75 |
| Carbohydrates (g) | 15.22 |
| of which Sugars (g) | 1.61 |
| Fat (g) | 0.91 |
| of which Saturates (g) | 0.34 |
| Protein (g) | 7.47 |
| Fiber (g) | 0.77 |
| Sale (g) | 0.13 |
