Calamarata (Easy Pasta with Calamari and Tomato Sauce) is a classic Neapolitan pasta dish made with tender calamari simmered in a light tomato and garlic sauce. Paired with ring-shaped pasta that resembles squid, it’s simple and full of seafood flavor!
If you like this recipe you might like my Linguine alle Vongole or my Shrimp Scampi with Linguine.
Hello! I just made this Pasta Calamarata recipe again and I know you will LOVE it. This classic Neapolitan seafood pasta is made with tender calamari rings, sweet cherry tomatoes, garlic, and a touch of red pepper flakes for heat. It’s simple, fresh, and one of those Italian pasta recipes that feels a little special but is easy enough for a weeknight dinner.
I love using calamarata pasta because the wide rings catch the sauce and calamari perfectly in every bite, but paccheri, rigatoni, or even spaghetti will work too. Everything simmers together in one skillet with extra virgin olive oil, white wine, and fresh basil; bringing you the essence of Southern Italian coastal cooking in under 30 minutes.
If you’re craving seafood pasta recipes that are lighter than fra diavolo but still full of flavor, this Calamarata alla Napoletana is the one to try.
Before we get onto the recipe, you may want to know...
What is calamarata?
Calamarata is a traditional pasta from Naples, named for its resemblance to calamari rings. Made from durum wheat semolina and extruded through a bronze die, it has a hearty texture that holds sauce beautifully.
Similar to paccheri, it’s a favorite in Southern Italy for seafood dishes. Should be easy to find in Italian supermarkets, it may take a trip to a specialty store to find it elsewhere—but it’s worth it! I really love this pasta shape!
Ingredient Notes
- Calamarata pasta: Thick, ring-shaped pasta that mimics the look of calamari. It’s the heart of this dish—look for it at Italian specialty stores or online.
- Calamari (squid): Go for whole, fresh calamari if you can, or high-quality frozen. Ask your fishmonger to clean them for you. Avoid pre-cut frozen rings—they lack flavor and often contain additives.
- Extra virgin olive oil: I always mention to use best quality olive oil. You don't need to use a lot, and the flavor will be incredible. A good, flavorful olive oil makes all the difference. Choose one that’s fruity and robust for the best base to your sauce.
- Garlic: Fresh garlic brings depth and aroma. Don’t skip it—it’s essential to the flavor of this seafood pasta.
- Red pepper flakes: A pinch adds just the right amount of gentle heat. You can also use chopped fresh chili if you prefer a bit more kick. Skip it if you don't like it hot!
- Dry white wine: Just a splash of something crisp like Pinot Grigio or Sauvignon Blanc helps deglaze the pan and enhances the seafood flavor. I do recommend using a wine you drink, do not use a cooking wine.
- Tomato purée (passata): A thick, high-quality purée like Mutti works best. It should be smooth, rich, and not overly acidic.
- Sea salt: Start with a dash, and add more to your taste.
- Fresh Italian parsley: Use only fresh parsley here—it brightens the dish and ties everything together. Dried parsley won’t do it justice.
How to make Calamarata Pasta
Here is how to make this calamari in tomato sauce (the full recipe is below!):
- Step 1: Prep the Calamari
Slice the calamari into thick rings, about the same size as the pasta. Cut the wings into strips and trim long tentacles. Pat everything dry with a paper towel and set aside.
- Step 2: Build the Flavor Base Add olive oil, garlic, and red pepper flakes to a cold skillet. Set over medium heat and let the garlic gently infuse the oil until fragrant.
- Step 3: Cook the Calamari Add the calamari to the pan. Stir until it turns opaque—this takes just a minute or two. Pour in the white wine and bring it to a boil.
- Step 4: Remove the calamari and set aside on the plate.
- Step 5: Make the Sauce Stir in tomato passata, chopped parsley, and a pinch of salt. Let it come back to a gentle simmer.
- Step 6: Simmer Slowly Let the sauce simmer on medium low heat for about 20 minutes. Stir occasionally and adjust the heat if needed to keep it gently bubbling.
The tomato sauce smells so good while it's simmering!
When you add in the calamari, all the flavors come together.
- Step 7: Cook the Pasta In a large pot of salted water, cook the calamarata pasta until al dente. Reserve a cup of the pasta water before draining.
- Step 8: Combine Pasta and Sauce Add the cooked pasta to the sauce. Stir well, and add a splash of pasta water if needed to loosen the sauce.
- Step 9: Serve and Enjoy Drizzle with extra virgin olive oil and sprinkle with fresh parsley. BUON APPETITO!
What to serve with pasta with calamari
Calamarata is a plate of comfort food and it goes really nicely with any roasted vegetable, side dish, or bread.
- Caprese >>> This is a fantastic appetizer to enjoy with the calamarata!
- Insalata mista >>> A simple Italian salad that makes a perfect side dish.
- Panzanella Toscana >>> A delicious Tuscan salad that is easy to make and also really flavorful.
- Lentil Soup >>> A comforting bowl of lentils always is a delicious way to start a meal.
- Crusty bread >>> A homemade delicious and crusty bread to sop up all the sauce is always a great idea!
- Rosemary breadsticks >>> These flavorful rosemary breadsticks are very easy to make!
Leftover and Storing
- Refrigerate: Let the pasta cool to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to 2 days.
- Freeze: I do not recommend freezing this sauce.
- To reheat: Warm gently in a skillet over medium heat with a splash of water or olive oil to loosen the sauce. Avoid the microwave if you can—calamari can become rubbery if overheated.
Our Top Tips
- Use fresh or high-quality frozen calamari: Fresh is ideal, but if you're using frozen, be sure to thaw it completely and pat it dry before cooking. Always avoid pre-cut frozen rings—they tend to be tough and flavorless.
- Don’t overcook the calamari: Calamari cooks quickly—just a few minutes in the sauce is enough. Overcooking will make it rubbery, so keep an eye on the texture.
- Choose a pasta that holds sauce well: Calamarata or paccheri are best, but short, tube-shaped pastas like rigatoni will also do the trick. Their shape traps the sauce and pieces of calamari perfectly.
- Cook the pasta al dente: Slightly firm pasta holds up better when tossed with the sauce and calamari. Overcooked, mushy pasta won't do! Don’t forget to save some pasta water—it helps bring the sauce together.
- Use extra virgin olive oil for the base: This adds depth and richness to the dish. Choose one with a fruity, peppery profile for the best flavor. The better the quality, the better the quality of the sauce.
- Make it spicy: It's up to you if you like it with a little kick. I do like a touch of heat, but not everyone does. Feel free to leave out the spice, if you don't enjoy it! You could alsoways serve it on the side with some hot pepper flakes or
- Deglaze with white wine: A splash of dry white wine lifts the sauce and complements the seafood beautifully. Let it cook off before adding tomato puree. You can use a low-sodium broth if you don't have any wine on hand.
- Finish with fresh herbs: Fresh chopped parsley adds brightness and a clean finish. Add it at the end so it doesn’t lose its flavor. I prefer Italian parsley and you'll use the leaves, not the stems.
- Let the sauce simmer before adding the calamari: This helps develop the flavors and ensures your calamari doesn’t overcook. Add it only for the last few minutes of cooking.
FAQ's
To cook squid in tomato sauce properly, timing is everything. It should be cooked either quickly—just 2–3 minutes until tender and opaque—or slowly over low heat for 30–45 minutes until soft and flavorful. Anything in between can make it rubbery. Let the sauce simmer first, then add the squid at the right moment for perfectly tender results every time.
Italian sausage: Crumbled and browned, it adds a savory, slightly spicy contrast to the briny pasta.
Pancetta or guanciale: Their salty, smoky flavor works beautifully with the richness of the squid ink.
Chorizo (Spanish-style): For a bold, smoky twist with a little heat—just go easy so it doesn’t overpower the pasta.
Prosciutto: Sautéed lightly until just crisp, it adds a delicate saltiness without overwhelming the dish.
Cook calamari either very quickly (1–2 minutes) or slow and low (30–45 minutes). Anything in between makes it tough. Quick sauté or slow simmer—nothing in between!
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📖 Recipe
📖 Recipe
Easy Pasta Calamarata (Pasta with Calamari and Tomato Sauce)
Equipment
- Large Skillet
Ingredients
- ¼ cup extra virgin olive oil
- 2 cloves garlic smashed with skin on
- ½ teaspoon red pepper flakes or to taste optional
- 1 ½ pounds cleaned fresh calamari
- ½ cup dry white wine
- 3 cups tomato puree or passata
- ½ cup chopped fresh parsley
- ½ teaspoon sea salt
- 1 pound calmarata pasta
- Extra chopped parsley and extra virgin olive oil to serve
Instructions
Prep the calamari
- Start by slicing the cleaned calamari into thick rings-try to match the size of the pasta for a beautiful, even presentation. Cut the wings into thin strips and trim any long tentacles into smaller pieces. Use a paper towel to gently pat everything dry to remove excess moisture, then set aside until you're ready to cook.
Start the Sauce Base
- In a large skillet, add a generous drizzle of extra virgin olive oil, smashed garlic cloves, and a pinch of red pepper flakes. Set the pan over medium heat and let everything warm up together until the garlic becomes fragrant-but not browned. This slow start builds a beautiful base for the sauce.
Cook the Calamari
- Add the chopped calamari to the pan and stir gently. As soon as the pieces turn white and opaque (this only takes a minute or two), pour in the white wine. Let it come to a gentle boil so the alcohol can cook off. After 2 minutes, remove the calamari and set aside on a plate while you make the sauce.
Simmer the Sauce
- Remove the garlic cloves. Stir in the tomato passata, a handful of chopped parsley, and a pinch of salt. Once it comes back to a simmer, lower the heat. Let the sauce simmer slowly for about 20-30 minutes, stirring now and then. You want the calamari to be tender and the sauce to deepen in flavor. Adjust the heat as needed to keep it at a gentle bubble.
Cook the Pasta
- While the sauce simmers, bring a large pot of generously salted water to a boil. Add the calamarata pasta and cook until just al dente-follow the timing on the package, but always taste to be sure. Before draining, reserve a cup of that starchy pasta water.
Combine Calamari in Sauce
- When sauce is cooked, add the calamari to the sauce and stir to combine. Turn heat to medium-high and let cook for 1-2 minutes
Bring It All Together
- Add the drained pasta directly into the pan with the sauce. Stir to combine everything well. If the sauce feels a little thick, add a splash of the reserved pasta water to loosen it up and help it coat the pasta beautifully.Finish with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley. ENJOY! Buon Appetito!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
Substitutions & Variations
- Use a different pasta shape: If you can’t find calamarata, try paccheri, mezzi paccheri, or even rigatoni. Look for short, sturdy shapes that can hold the sauce and calamari well.
- Add more seafood: Turn it into a full seafood pasta by adding mussels, shrimp, or clams. Just be sure to adjust cooking times so everything stays tender.
- Skip the wine: If you prefer not to use wine, a splash of seafood or vegetable broth works as a lovely substitute to deglaze the pan and add flavor.
- Make it spicier: Love heat? Add more red pepper flakes or stir in a spoonful of Calabrian chili paste for an extra kick.
- Try cherry tomatoes instead of passata: For a lighter, slightly sweeter sauce, use halved cherry tomatoes and let them burst in the pan with the garlic and olive oil.
- Add anchovy for depth: A couple of anchovy fillets sautéed in olive oil with the garlic add a wonderful umami richness—especially if you're skipping wine.
- Gluten-free option: Use your favorite gluten-free pasta—just be sure it’s a sturdy shape that won’t fall apart in the sauce.
Holli says
I made this for my family on Good Friday evening and it was delicious! I grew up in NJ and I remember my aunt making this pasta for holidays. Wonderful recipe!
paula says
This pasta calamarata was so so tasty! Followed your recipe exactly and it turned out great.
Lora says
Hi Paula-THANK YOU for taking the time to let me know you enjoyed the pasta calamarata!
Nora says
Calamarata is such a beautiful, flavorful dish! The tender calamari with that light, garlicky tomato sauce is perfectly balanced, and I love how the pasta mimics the shape of the squid—it’s both clever and delicious. Simple, satisfying, and full of coastal Italian charm!
Lora says
so happy you enjoy the calamarata pasta...thank you, Nora!
Beverly says
This recipe was really tasty! i loved that it had a lighter tomato sauce with just the perfect touch of heat. And it was surprisingly quick and easy to make!
Leslie says
First, this was a lot easier than I was expecting it to be, so I really appreciate that. Second, I cannot get over how delicious this was! It was so flavorful and delicious!
Ashley says
Yum! This was so delicious. I love learning a new way to cook with calamari!
Lora says
Happy you enjoyed it, Ashley! Thanks for letting me know!