/ Our magazine / Calamarata: perfect pasta to enhance fish flavors.
/ Our magazine / Calamarata: perfect pasta to enhance fish flavors.
Calamarata, a typical pasta from Campania, usually made of durum wheat semolina. With an appearance halfway between half paccheri and half sleeves, the calamarata offers us the possibility to create many tasty dishes, particularly ideal with fish-based sauces. Obviously, we cannot forget traditional recipes like calamarata allo scoglio or with seafood.
Calamarata: indeed, the rings of pasta strongly resemble the shape of squid. It is no surprise that one of the most suitable sauces for this type of pasta is a sauce made with squid! Calamarata is one of the most loved and well-known first courses in our country and around the world. The combination with squid is undoubtedly the most famous, also because the recipe is very simple. The shape of the pasta recalls the rings of squid, which is the foundation of this well-known recipe in the kitchen. Let’s see it!
» Discover Calamarata and the pasta from Gragnano «
Neapolitan calamarata: a Neapolitan recipe known worldwide
The neapolitan calamarata is undoubtedly the most famous calamarata recipe, exported all over the world. It is perfect in summer, but also throughout the rest of the year. How do you make it? It is actually quite simple. First, clean the squid by removing the head and tentacles and taking out the insides. Remove the outer skin and wash everything well. If you are not experienced in cleaning fish, have your trusted fishmonger do it. Once the squid is ready, cut it into large rings while the head and tentacles should be chopped.
In a pan, sauté a clove of garlic, chopped or whole depending on your preferences, combining it with fabulous fresh chili and the squid. Let it cook for a few minutes, deglazing with white wine. Add halved cherry tomatoes and tomato paste, and let everything cook for about ten minutes over low heat. At the end of cooking, season with salt and pepper, add a bit of fresh parsley, and stir everything together with the calamarata pasta that you have cooked al dente. Enjoy your meal!
There are many variations in calamarata pasta recipes, one of the most classic involves baking. Once you have prepared the classic neapolitan calamarata, and the squid sauce is ready to enjoy, complete the cooking of the pasta in the oven, as restaurants often do.
After sautéing the pasta in the sauce, prepare the portions placing them in foil packets. Place them in the oven and cook for another 10 minutes at 180 degrees. The result? A Neapolitan calamarata with a flavor that will amaze you!
When looking for a tasty and summery recipe, the first thought definitely goes to calamarata, especially due to the ingredients that are usually combined with the pasta: fresh cherry tomatoes, squid, garlic, parsley. As already explained, the curious name refers to the shape of the pasta which closely resembles the rings of squid. For this reason, it is the most traditional combination, known as the Neapolitan calamarata, which also has a certain characteristic appearance: when the dish is served, it is almost difficult to distinguish the pasta rings from the squid rings.
The typical format is that of Gragnano pasta, a durum wheat semolina perfect for cooking with fish. Our proposal is the calamarata from the Mill of Gragnano, a typical Campanian semolina pasta format, smooth and without ridges, just to resemble the rings of squid.
The pasta is made with the best Apulian wheat, and the production process follows the bronze drawing method, which ensures the porosity of the pasta, an essential characteristic to enhance all the flavors of the dish. The drying is slow and at low temperature, to preserve all the organoleptic properties of the grain and a perfect cooking hold.
A very tasty variant to the classic combination of pasta and squid is with swordfish sauce: the fish will be sautéed in a pan with garlic, oil, parsley, and cherry tomatoes, deglazed with white wine. Once cooked, toss everything with the calamarata pasta. The result is delicious!
Also try the seafood calamarata recipe, using mussels, clams, and shrimp. You will realize that calamarata is perfect for enhancing the taste and flavor of fish. Clean the mussels and clams well, being careful that there are no traces of sand inside the shells, which should be completely drained during cooking. Prepare a sauce with oil, garlic, parsley, salt, and pepper, and deglaze everything with white wine. Once cooked, add the pasta and toss everything. You will have all the flavors of the sea in a delicious first course!
Calamarata allo scoglio is a dish suitable for true lovers of sea flavors. Are you undecided whether to prepare a neapolitan calamarata or a seafood calamarata? Well, why not make it a single dish with calamarata allo scoglio? In fact, this recipe requires both squid and seafood. Here’s the recipe!
For calamarata allo scoglio you will need cuttlefish, squid, shrimp, clams, mussels, cherry tomatoes, garlic, parsley, oil, salt, pepper, and white wine for deglazing. All you have to do is prepare the fish as we have already suggested, creating a sauce with oil, salt, pepper, parsley, garlic, cherry tomatoes and deglazing with white wine. At the end of cooking, sauté the pasta for a minute and serve this fantastic dish with all the flavors of the sea. Enjoy your meal!
Calamarata: the ideal pasta format to savor all the flavors of the sea in an unforgettable first course!
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