Calamarata
Calamarata

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, calamarata. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

There are many variations of the classic calamarata. You can, for example, as is customary in restaurants complete the cooking of the calamarata in the oven. Calamarata with Roasted Eggplants, Tomatoes, and Olives Be the first to rate & review! Calamarata is a little ring-shaped pasta.

Calamarata is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Calamarata is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have calamarata using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Calamarata:
  1. Take 400 g Calamarata
  2. Prepare 600 g Squid
  3. Get 400 g Cherry tomatoes
  4. Make ready 60 g White wine
  5. Prepare 1 clove garlic
  6. Get 1 Fresh chilli
  7. Get 2 tbsp Parsley to chop
  8. Take to taste Salt
  9. Get to taste Black pepper
  10. Get as needed Extra virgin olive oil

You might find this kind of pasta in grocery stores like Publix, but Amazon is probably your best bet. Does this pasta's name sound familiar? This tube shaped pasta resembles calamari rings, which is why it tends to be used in seafood dishes. Fresh seafood dishes are a staple in Italy, particularly the southern region.

Steps to make Calamarata:
  1. To prepare the calamarata, start with the garlic, peel it and mash it with the palm of your hand.Then clean the chilli, remove the seeds and finely chop.
  2. Then wash the tomatoes, dry them and divide them into 4 parts. At this point, take care of cleaning the squid. They must first be rinsed under running water, then remove the inner part by pulling the garment. From the latter, remove the white part with the cartilage; from the head instead remove the eyes and squeeze the beak placed in the center.
  3. Remove the skin using a paring knife and finally rinse again, before cutting into rings about 2 cm thick. Boil plenty of water in a pan add salt and then cook the pasta. Then put a saucepan on the fire. Heat the oil together with the whole peeled garlic clove and the chopped chilli.
  4. As soon as the bottom is hot, raise the temperature and blanch the squid rings. When they are sealed, add the white wine and wait for the alcohol to completely evaporate. Then remove the garlic, add the cherry tomatoes.
  5. Dissolve the latter, season with salt and then lower the heat, let it cook for about ten minutes; when cooked, sprinkle with chopped parsley. Meanwhile, cook the pasta until half cooked
  6. As soon as the pasta is cooked, take a ladle of cooking water and pour it into the pan then drain the calamarata and dip it into the pan. Mix a few moments and add water as needed so that the mixture is liquid but not loose.
  7. On an aluminum foil put another sheet of parchment paper, place a couple of spoon of calamarata in the middle and close the parchment paper as a candy first and then the aluminum. Arrange the packets on a dripping pan and cook in a static oven, already hot at 200 °, for about 10 minutes. Your calamarata is ready, you just have to serve it!

This tube shaped pasta resembles calamari rings, which is why it tends to be used in seafood dishes. Fresh seafood dishes are a staple in Italy, particularly the southern region. Calamarata's smooth texture with no ridges allows thinner sauces to coat the pasta allowing the sauce to shine. Calamarata pasta is a traditional Neapolitan pasta shape, which inherited its name for its shape that resembles calamari (or squid) rings. This speciality pasta has the ability to absorb all kinds of condiments, making it the perfect companion for this simple but incredibly delicious seafood sauce.

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