Go Back
–+ servings
Pasta calamarata sauce.
Print Recipe Pin Recipe

Easy Pasta Calamarata (Pasta with Calamari and Tomato Sauce)

Calamarata (Easy Pasta with Calamari and Tomato Sauce) is a traditional Neapolitan pasta recipe made with tender calamari rings simmered in a light tomato and garlic sauce. Paired with wide, ring-shaped pasta that looks just like squid, this seafood pasta is simple, full of fresh Mediterranean flavor, and ready in just 20 minutes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: dinner, lunch
Cuisine: Italian
Keyword: seafood pasta
Servings: 4
Calories: 144kcal

Equipment

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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

Calamarata pasta step by step.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.

Nutrition

Calories: 144kcal | Carbohydrates: 1g | Protein: 0.02g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 292mg | Potassium: 21mg | Sugar: 0.3g | Calcium: 3mg | Iron: 0.2mg
Tried this recipe?Mention @savoringpasta or tag #savoringpasta!