Calamarata is a simple and tasty seafood first course, perfect for a Sunday family lunch or to serve for a fish dinner. The peculiarity of the dish lies in the pasta shape it is prepared with, the calamarata “Porreca” which resembles the shape of squid rings, the other main ingredient of this recipe together with a cherry tomato sauce and a colorful handful of parsley.
Ingredients
for 4 people
Calamarata Porreca 320 gr
Squid 600 gr
Cherry tomatoes 400 gr
Triple tomato concentrate 25 gr
Extra virgin olive oil just enough
Garlic clove 1
Parsley tuff 1
Fresh chilli pepper
White wine 60 cl
Salt just enough
Black pepper just enough
Preparation
1 Wash the cherry tomatoes, dry them and divide them into 4 parts. Rinse the squid under running water, then remove the inside by pulling the head and the skin, and cut into thick rings of about 2 cm.
2 Put plenty of salted water to boil in a pan to then cook the Porreca calamarata. In the meantime, heat the oil in a saucepan with the garlic clove and chopped chili pepper and sear the squid rings. After a few seconds, add the white wine and wait until the alcohol has completely evaporated. Then remove the garlic, add the cherry tomatoes and the tomato paste.
3 Mix, season with salt and then lower the heat, let everything cook for about ten minutes. At the end of cooking, sprinkle with chopped parsley. In the meantime, you can cook the pasta until half cooked and then pour the sauce into the pan. Mix for a few moments and add water as needed so that the mixture is liquid but not loose.
