Despite being named calamarata pasta, the pasta itself doesn't contain any squid – rather, the tubular pasta is so-called because its shape recalls squid rings.
When cooking, though, it's not uncommon to couple the squid-shaped pasta with squid itself. The recipe, which originated in Naples is now enjoyed around the peninsula and beyond year round.
Neapolitan-Style Calamarata Pasta
Ingredients for 4
1 lb. calamarata pasta
¾ lb. squid
¾ lb. tomatoes, chopped
1 clove garlic, chopped or whole
fresh chili pepper
white wine
Begin by cleaning the squid. To do so, remove the head, tentacles, cartilage, and entrails. Next, use your hands to remove the outer skin, and then wash everything thoroughly. (To save time, ask your fishmonger to do this.)
Cut the squid into rings that are the same size as the pasta, then use a knife to chop the head and tentacles.
Meanwhile, in a pan, combine the whole or chopped garlic clove with a drizzle of oil and cook over medium heat. Add the fresh chili pepper followed by the squid. Let cook for a couple of minutes, then cover with white wine. Let simmer until the white wine reduces.
Next add the chopped tomatoes and and tomato paste, and continue cooking for another 10 minutes over low heat.
In the meantime, bring a large pot of water to a boil. Add salt. Cook the pasta until al dente.
Season the tomatoes and squid with salt and pepper to taste, and finally add fresh parsley. Once drained, add the al dente pasta to the pan and sauté for one minute. Serve.
Variations
As is the case with most Italian recipes, countless riffs on the classic calamarata pasta recipe abound. Some cal for finishing cooking in the oven after sautéing the pasta in the sauce. To do so, distribute the pasta in several single-portion foil parcels and cook it at 350°F for 10 minutes. If doing this, cook the pasta for less time in the water and drain when it's very al dente to prevent it from becoming too soft or soggy during the second cooking.
Some versions add additional seafood. The Sicilian version, however, also incorporates fried eggplant.
