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Calamarata is a typical Neapolitan seafood entry, perfect for a family lunch on Sundays or a fish dinner. The particularity of the dish lies in the format of pasta, called “calamarata”, which resembles the shape of the squid rings, protagonist of the recipe.
To achieve an optimal result, it is essential to use fresh produce: squid must be bright and bright, with an intense salty odour. After cleaning, the squid is cut and cooked in a scented sauce made from cherry tomatoes, oil, garlic and white wine.
The pasta is boiled in salted boiling water, then transferred to a saucepan and briefly “risottonised” with the sauce to absorb all the flavors. All of this is decorated with a pinch of fresh and hot-served pares. For a spicy touch, you can add chilli or, for a tastier taste, desalted and chopped capers and pitted black olives.
We advise you to use good quality pasta, preferably scrolled with bronze, and drain them when they are still very al-den tooth. You can also opt for fresh skamarata, knowing that you will need about 500 g.
Preparation
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