Calamarata con i Calamari

Name: Calamarata con i Calamari
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g calamarata; 500 g squid; 300 g cherry tomatoes; 2 garlic cloves; 1 handful parsley; 1 tsp chili; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Calamarata con i Calamari hails from the sun-drenched coastlines of Naples, where the sea whispers its secrets to the kitchen. This dish is a tribute to the bounty of the Gulf, often gracing tables on warm summer evenings as the sun dips below the horizon. A Neapolitan favorite, it mirrors the rhythm of the waves with its tender squid and robust pasta.

Expect a medley of flavors where the brininess of squid meets the sweet acidity of cherry tomatoes, all kissed by a hint of chili heat. The garlic and parsley create a fragrant backdrop, making each bite a harmonious blend of land and sea. It's a dish that stands alone, unadorned, in its simple elegance.

Ingredients

400 gcalamarata
500 gsquid
300 gcherry tomatoes
2garlic cloves
1 handfulparsley
1 tspchili
to tastefine sea salt

Method

Bring a large pot of water to a rolling boil, then add a generous amount of fine sea salt. The water should taste slightly salty, like the sea. This is essential for seasoning the calamarata pasta as it cooks.
While waiting for the water to boil, prepare the sauce. Heat a wide pan over medium heat and add a splash of olive oil. Once the oil shimmers, add 2 minced garlic cloves and 1 teaspoon of chili. Stir until the garlic is fragrant and just starting to turn golden, being careful not to burn it.
Add 500 g of cleaned and sliced squid to the pan. Cook, stirring occasionally, until the squid turns opaque and releases its juices, which should take about 2-3 minutes. This ensures the squid is tender and not rubbery.
Halve 300 g of cherry tomatoes and add them to the pan. Cook until the tomatoes soften and begin to break down, releasing their juices and creating a light sauce. Taste and adjust with fine sea salt as needed.
Once the water is boiling, add 400 g of calamarata pasta. Cook until the pasta is just shy of al dente, as it will finish cooking in the sauce. Reserve a cup of the starchy pasta water before draining.
Transfer the drained pasta to the pan with the sauce. Toss everything together over medium heat, adding a splash of the reserved pasta water to help the sauce cling to the pasta. The sauce should lightly coat the pasta without being soupy.
Chop a handful of parsley and sprinkle it over the pasta. Toss once more to combine, then serve the Calamarata con i Calamari hot, ensuring each plate has a good mix of pasta, squid, and sauce.