The calamarata is a traditional Neapolitan ring-shaped pasta with squid sauce, full of Mediterranean flavours, such as tomatoes, garlic, parsley and chili pepper.
***
The calamarata is a traditional Neapolitan first course, with a type of pasta that looks like squid rings. The squid sauce is very simple and reminds to the Mediterranean flavours such as tomatoes, garlic, parsley and chili pepper, but let’s see together what ingredients we’ll need:
• 10,5 oz (300 g) of cherry tomatoes
• 1 clove of garlic
• Pepper / salt
• 1 chili pepper
• 2 tbsp of chopped parsley • 1,3 lbs (600 g) of squids
• 14 oz (400 g) of ring-shaped pasta
• ½ glass of white wine
• 4 tbsp of extra virgin olive oil
Let’s make together the calamarata:
First of all, clean the squids, if you want to see how, watch the cooking tutorial on the Yellowsaffron channel, then separate the body from the tentacles and cut the cherry tomatoes in half. Now cut the squid bodies into rings, as wide as the pasta, since they should look very similar to each other.
In a large pan, put the oil, the crushed garlic and the chopped chili pepper. Brown for a couple of minutes, then add the squid rings… and brown for a few minutes more.
Now add the white wine… and cook until completely evaporated.
Now add the cherry tomatoes… then salt… and pepper. In the meanwhile, bring a pot with salted water to a boil and cook the pasta al dente, that you’ll need as soon as the sauce is ready.
While cooking the squids, remember to add a ladle of cooking water, if necessary; at this point, add the chopped parsley… and, lastly, the drained pasta. Blend everything and serve.
The calamarata is finally ready, from Sonia and Giallozafferano, bye and see you next video recipe.