An elegant and flavorful seafood recipe: calamarata is a ring-shaped pasta inspired by calamari, perfect for shellfish-based sauces, fish ragùs, and classic Mediterranean seafood flavors.
Seafood Calamarata with Cherry Tomatoes
Ingredients
- 250 g calamarata
- 300 g cleaned calamari (rings + tentacles)
- 200 g Pachino cherry tomatoes
- 1 garlic clove
- Extra virgin olive oil, to taste
- Fresh chopped parsley
- Salt, to taste
- Black pepper, to taste
- Dry white wine (optional)
Method
- Rinse and pat dry the calamari, then cut them into rings or pieces.
- In a pan, heat the olive oil with the garlic and let it lightly brown.
- Add the calamari and sauté quickly for about 2 minutes.
- If desired, deglaze with a little white wine and let it evaporate.
- Add the cherry tomatoes cut in half, then season with salt and pepper.
- Cook the sauce for 8–10 minutes, until the calamari are tender.
- Meanwhile, cook the calamarata in salted water for the time indicated on the package (usually 8–10 minutes).
- Drain the pasta and toss it with the sauce, sautéing for one minute and adding a little cooking water if needed.
- Serve with chopped parsley.