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Calamarata

Calamarata

Craving something unique? Try our Calamarata recipe! It's a delightful twist on traditional pasta that will have everyone asking for seconds.
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Prep Time 20 minutes
Cook Time 30 minutes
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Method

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)

Method
 

  1. 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:
  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  2. Add the garlic and cook for another minute until fragrant.
  3. Pour in the white wine and let it simmer for about 2 minutes, allowing the alcohol to evaporate.
  4. 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:
  1. Add the prawns to the skillet and cook for 3-4 minutes, or until they turn pink and are cooked through.
  2. 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.
  3. Tear some fresh basil leaves and scatter them over the pasta.
  4. Serve the pasta calamarata with a sprinkle of chopped parsley for garnish.