Calamarata is one of the most loved Neapolitan shapes of pasta. These big Maccheroni are often paired with fish and seafood, and particularly with squids and tomatoes sauce that take its name from the pasta. Here the classic recipe of Neapolitan Calamarata!
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The Calamarata is a traditional shape of pasta, typical of the Neapolitan cuisine.
Along with Paccheri, this kind of pasta is for real pasta lovers!
The thickness of Calamarata and Paccheri is particularly important, and in every bite the pasta taste and texture is more persistent and lasting confronting of the majority of pasta shapes.
The term Calamarata derives from the most classic sauce tossed with this pasta: a squid and tomatoes sauce, called exactly Calamarata in Italian.
In addition, this pasta looks like the squid tubes reduced into rings!
CALAMARATA TRADITIONAL SAUCES
As I said, the squid and tomatoes sauce is the most popular sauce tossed with Calamarata.
Besides, this pasta is often paired with other classic fish and seafood sauces, for instance:
CALAMARATA AI FRUTTI DI MARE – this traditional Italian sauce, often paired with spaghetti as well, can be considered a richer variation of the classic Calamarata. Indeed, the pasta is tossed with a sauce composed by a typical Mediterranean seafood selection: squids, mussels, clams, Fasolari, Canolicchi, and other Mediterranean shells.
CALAMARATA WITH SWORDFISH – This is a tasty Sicilian variation of Calamarata, tossed with a sauce composed by sauteed swordfish cubes, fried eggplants, and fresh mint leaves.
TIPS AND SUGGESTIONS
COOKING THE PASTA – In order to cook the pasta to perfection, bring the water to boil, then add the coarse salt. At this point pour the pasta and cook it “al dente”, stirring gently the pasta every 2 minutes, then raise and toss with the sauce.
CHOOSING SQUIDS – Even if the market offers excellent frozen squids, I strongly suggest you to use fresh seafood: the taste and the texture is incomparable!
TOMATOES – To prepare a Calamarata to perfection, you want to use perfectly ripe cherry tomatoes. Some chefs love to add a few tbsp of tomato puree: I prefer to use just fresh tomatoes.
LEMON AND HERBS – Even if not particularly traditional, I love to garnish my Calamarata with lemon zests. The queen of the herbs for Calamarata is certainly the fresh parsley; fresh mint is not so traditional, but very tasty!
SQUIDS AND TOMATOES GARLIC AND CHILI PEPPERS SQUID SAUCE CALAMARATA The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.
Serving Size 1
Amount Per Serving Calories 132Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 33mgCarbohydrates 5gFiber 1gSugar 2gProtein 3g
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