Calamarata is a tasty pasta dish from Southern Italy, known for its attractive appearance and use of fresh seafood. It’s named for its thick, ring-like shape, similar to calamari, making it perfect for holding sauces and mixing in seafood like squid.
Ingredients:
- 300g calamarata pasta
- 400g prawns, peeled and deveined
- 2 cups of cherry tomatoes, halved
- 1 can (400g) of crushed tomatoes
- 3 cloves of garlic, finely chopped
- 1 small onion, finely chopped
- 1/2 cup dry white wine
- 1/4 cup extra virgin olive oil
- Fresh basil leaves, to taste
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the calamarata pasta and cook according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the garlic and cook for another minute until fragrant.
- Pour in the white wine and let it simmer for about 2 minutes, allowing the alcohol to evaporate.
- Stir in the crushed tomatoes and cherry tomatoes. Season with salt, black pepper, and red pepper flakes if using. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
- Cook the Prawns:
- Add the prawns to the skillet and cook for 3-4 minutes, or until they turn pink and are cooked through.
- Combine and Serve:
- Add the cooked pasta to the skillet and toss gently to coat in the sauce. Let it simmer for another 2 minutes to allow the flavours to meld.
- Tear some fresh basil leaves and scatter them over the pasta.
- Serve the pasta calamarata with a sprinkle of chopped parsley for garnish.
Related
Craving something unique? Try our Calamarata recipe! It’s a delightful twist on traditional pasta that will have everyone asking for seconds.
Calamarata
Craving something unique? Try our Calamarata recipe! It's a delightful twist on traditional pasta that will have everyone asking for seconds.
Ingredients
- 300 g calamarata pasta
- 400 g prawns, peeled and deveined
- 2 cups of cherry tomatoes, halved
- 1 can (400g) of crushed tomatoes
- 3 cloves of garlic, finely chopped
- 1 small onion, finely chopped
- ½ cup dry white wine
- ¼ cup extra virgin olive oil
- Fresh basil leaves, to taste
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the calamarata pasta and cook according to the package instructions until al dente. Drain and set aside.
Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the garlic and cook for another minute until fragrant.
- Pour in the white wine and let it simmer for about 2 minutes, allowing the alcohol to evaporate.
- Stir in the crushed tomatoes and cherry tomatoes. Season with salt, black pepper, and red pepper flakes if using. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
Cook the Prawns:
- Add the prawns to the skillet and cook for 3-4 minutes, or until they turn pink and are cooked through.
- Add the cooked pasta to the skillet and toss gently to coat in the sauce. Let it simmer for another 2 minutes to allow the flavours to meld.
- Tear some fresh basil leaves and scatter them over the pasta.
- Serve the pasta calamarata with a sprinkle of chopped parsley for garnish.
