Calamarata is a classic Neapolitan pasta made with tender calamari in a light, brothy tomato sauce. Thick ring pasta, plump calamari rings and tentacles, and bright cherry tomatoes come together for an authentic Italian plate you can make in about 20 minutes.
Calamarata is one of our favorite quick pasta dishes. The squid cooks until tender and melds with a simple tomato base that stays light and brothy. It’s elegant enough for guests yet simple enough for weeknights, taking roughly 20 minutes from start to finish.
What is Calamarata Pasta?
Calamarata refers both to a pasta shape—thick rings resembling squid rings—and to the traditional Neapolitan dish that pairs that pasta with calamari in a tomato-and-seafood sauce. The tubular rings trap the brothy sauce so each bite is flavorful. Some versions use squid-ink-dyed calamarata for an added briny note.
Ingredients
- Calamarata pasta – thick ring pasta that holds brothy sauces.
- Cherry tomatoes – halved; they burst and make a fresh sauce.
- Calamari (squid) – cleaned, sliced into rings with tentacles left whole.
- Extra virgin olive oil – for flavor and to carry aromatics.
- Garlic – whole cloves lightly crushed to release flavor without burning.
- White wine – to deglaze and add bright acidity.
- Fresh parsley – chopped, to finish the dish.
- Kosher or sea salt – for pasta water and seasoning.
- Crushed red pepper flakes – optional, for heat.
- Pasta water – starchy water to help emulsify the sauce.
See the recipe card below for exact quantities.
Instructions
- Prepare the squid – slice the bodies into 1-inch rings and keep tentacles whole.
- Infuse the oil – lightly crush whole garlic cloves and heat them in olive oil over medium heat to flavor the oil without burning the garlic.
- Add the squid and wine – after a minute add the squid rings and tentacles. After another two minutes pour in white wine and cook until it reduces. Remove the garlic with tongs.
- Build the sauce – stir in halved cherry tomatoes, crushed red pepper, salt, and chopped parsley. Simmer about 12 minutes until the tomatoes soften and the squid is tender but not rubbery.
- Cook the pasta – meanwhile bring a large pot of generously salted water to a boil and cook the calamarata until al dente. Reserve about 1 cup of pasta water before draining.
- Finish – add a couple of tablespoons of pasta water to the sauce, then add the drained pasta and gently toss to coat. Add more pasta water, a tablespoon at a time, if the sauce seems dry.
- Serve – taste and adjust seasoning, finish with flaky sea salt and more chopped parsley, and serve immediately.
Hint: keep the garlic cloves whole and remove them before simmering to avoid bitter burnt garlic flavor.
What to Eat with Calamarata
This calamarata makes a satisfying main course. Complement it with simple starters or sides such as sautéed broccolini, a burrata caprese, or a bright arugula and peach salad—light, fresh dishes that won’t overpower the seafood.
Substitutions
- Fresh calamari – use fresh if available; frozen also works when thawed properly.
- Octopus or cuttlefish – octopus gives a leaner texture; cuttlefish offers deeper flavor.
- Alternate pastas – paccheri, mezze maniche, or rigatoni work well if calamarata is unavailable.
- Gluten-free – swap to a gluten-free pasta as needed.
- Vegetarian option – roast eggplant instead of squid for a meat-free version.
- Squid-ink pasta – dyed calamarata provides extra briny depth.
Variations
- Spicy – increase crushed red pepper for more heat.
- With scallops – add seared scallops for a richer seafood plate.
- Garlic-forward – mash or mince extra garlic and add toward the end for stronger aroma.
- Lemon – a squeeze of lemon brightens the sauce.
- Fresh basil – torn basil leaves add an aromatic finish.
FAQ
In culinary terms, calamari is the name commonly used for squid. Some use “calamari” to describe more tender or premium squid, but they are the same animal family.
Most ingredients are available at major grocery stores. Fresh squid is often at the seafood counter or in the frozen section; specialty pastas may be found at well-stocked grocers or online.
Calamari is a good source of protein and several nutrients. As with all foods, it’s best enjoyed as part of a balanced diet.
They are different animals within the mollusk family. Octopus and squid vary in texture and flavor; both work well in sauced preparations.
Calamari are mollusks, a category that falls under shellfish. Avoid this dish if you have a shellfish allergy; roasted eggplant or blistered tomatoes make good alternatives.
Storage
Calamarata is best served fresh. Leftovers can be refrigerated in an airtight container for up to 1 day. To reheat, warm a teaspoon of olive oil in a skillet over low–medium heat, add the pasta, gently separate it with tongs, cover, and heat 2–3 minutes until warmed through. This dish does not freeze well.
Top tips
- Defrost safely – if using frozen squid, thaw overnight in the refrigerator.
- Serve with bread – a crusty baguette is perfect for dipping into the brothy tomato sauce (fare la scarpetta).
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📖 Recipe
Calamarata (Calamari and Tomato Sauce Pasta)
Equipment
- Chef’s knife
- Cutting board
- Large pot
- Skillet or braiser
- Tongs
Ingredients
- 1 lb Calamarata pasta
- 2 tbsp olive oil
- 2 whole garlic cloves, crushed
- 1 lb squid, cleaned, sliced into 1-inch rings, tentacles whole
- ½ cup white wine
- 1 lb cherry tomatoes, halved
- ¼ tsp crushed red pepper
- 1 tsp sea salt, to taste
- 1 tbsp fresh flat-leaf parsley, minced, plus more for garnish
Instructions
- Prepare the squid by cutting bodies into 1-inch rings and leaving tentacles whole.
- Heat olive oil in a large pan over medium heat. Lightly crush whole garlic cloves and add to the oil to infuse flavor.
- Add the squid after about a minute. Cook 2 minutes, then add white wine and cook until it evaporates. Remove the garlic.
- Stir in halved cherry tomatoes, crushed red pepper, salt, and parsley. Simmer about 12 minutes so tomatoes break down and squid becomes tender.
- While the sauce simmers, cook the pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water and drain.
- Stir a couple tablespoons of pasta water into the sauce, add the drained pasta, and toss gently to coat. Use extra pasta water as needed to reach a silky consistency.
- Adjust seasoning, garnish with flaky sea salt and chopped parsley, and serve immediately.
Notes
Storage and reheat: Keep leftovers in an airtight container in the fridge up to 1 day. Reheat in a skillet with a teaspoon of olive oil over low–medium heat, separating the pasta gently with tongs and covering for 2–3 minutes.
Top tips:
- If using frozen squid, thaw overnight in the refrigerator.
- Serve with crusty bread for dipping into the brothy sauce.
Nutrition
Calories: 579 kcal | Carbs: 94 g | Protein: 34 g | Fat: 4 g