The calamarata with the traditional recipe

[Debby]

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The calamarata with the traditional recipe



There Calamarata it is a tasty and particular first course of fish, ready in just over half an hour and with an exceptional result. The pasta format used to make this dish is the so-called “calamarata”, a typical pasta from Campania and, in particular, from the province of Naples: half smooth paccheri especially suited to be seasoned with fish-based sauces. It is no coincidence that in Naples the calamarata is the dish of the holidays, of Christmas and the New Year, when the Neapolitan tradition wants the main course to be based on seafood so dear to the Neapolitans. Together with the calamarata, the star fish of this dish is the squid, which is cut into rounds and small pieces and cooked with a sauce of cherry tomatoes, oil, garlic, chilli pepper and parsley. A genuine and simple recipe, to be proposed for a dinner with friends!

Ingredients for 4 people

• Calamarata pasta: 400 g
• Calamari: 600 g
• Cherry tomatoes: 350 g
• Hot peppers: 2
• Garlic: 3 cloves
• White wine: 70ml
• Extra virgin olive oil: 6 tbsp
• Fine salt: to taste
• Parsley: to taste

• Preparation: 15 minutes
• Cooking: 20 minutes
• Total: 35 minutes
• Calories: 613 kcal/portion

Preparation

1

Cut the cherry tomatoes into 4 parts and chop the parsley.


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