Naples & Campania · No.97 / 103
Calamarata
Calamarata
Thick pasta rings and 3 cm squid rings with seared datterini tomatoes.
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Meet the dish
A Neapolitan-area dish pairing ring-cut squid with pasta of the same shape
Cut the squid mantle into rings about 3 cm wide so it echoes the shape of calamarata pasta. Sear halved datterini with garlic and chilli for seven minutes and remove them; cook squid in the same pan for ten minutes. Return the tomatoes and transfer pasta two minutes early to finish with cooking water.
Pasta shapes to use
- calamarata
Key ingredients
- calamarata pasta
- fresh squid
- datterini tomatoes
- fresh chilli
- flat-leaf parsley
Follow the cooking scenes
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Step 1: Cut squid into rings
Remove skin, cartilage and innards, then cut the mantle about 3 cm wide.
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Step 2: Sear the tomatoes
Cook halved tomatoes with garlic and chilli over medium-high heat for seven minutes, then remove.
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Step 3: Cook the squid separately
Use the same pan to cook squid over medium heat for ten minutes, then return the tomatoes.
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Step 4: Finish for two minutes
Add pasta two minutes early, finish with pasta water, then add oil and parsley.
What to watch for
- Match the width of squid and pasta rings to create the dish's signature visual and texture.
- Sear tomatoes and squid separately so the squid does not stew too long in acid.
What sets it apart
This is more than squid with spaghetti: aligning squid rings with thick pasta rings is central to the dish's name and bite.