Calamarata is a pasta dish from the Campania region, particularly widespread in the culinary tradition of the city of Naples. It takes its name from its shape, which resembles squid cut into rings. Calamarata pasta is dressed with fresh squid, zucchini and confit cherry tomatoes, enriched with white wine and chili pepper to give a spicy touch. Calamarata is a tasty and appetizing specialty, perfect as a rich and flavorful first course. It pairs well with a dry white wine. Try it and let yourself be won over by the flavors of the sea!
Cut the cherry tomatoes in half with the cut side facing up, add a pinch of salt, a pinch of sugar and oregano
If desired, add extra-virgin olive oil
Bake in a preheated oven at 100 degrees Celsius for 2 hours
Clean the squid, cut into rings and sauté in a pan where a clove of garlic has been lightly fried (remove the garlic), add a small piece of chili pepper, deglaze with white wine and cook: the squid must cook for a very short time otherwise they become too tough
Drop the cut paccheri into boiling salted water
Once the wine has evaporated, add the confit cherry tomatoes and the zucchini slices that have been previously hollowed out (as when making stuffed zucchini), sauté them for just a few minutes as they should remain rather al dente, then add chopped parsley and adjust salt and pepper
Drain the pasta when al dente and toss it in the pan, stirring well to coat with the ingredients
Frying pan
Saucepan
Knife
Italy, 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 |
