Traditional recipes

Calamari pasta recipe

Calamari pasta recipe

  • Recipes
  • Ingredients
  • Pasta
  • Seafood pasta

A fantastic calamari pasta dish. You can use spaghetti or fettuccine if it's what you have to hand. Enjoy!

19 people made this

IngredientsServes: 8

  • 3 tablespoons olive oil
  • 3 cloves garlic, sliced
  • 800g passata
  • 700ml water
  • 125ml red wine
  • 1 teaspoon salt
  • 1 teaspoon caster sugar
  • crushed red chilli to taste
  • 500g linguine pasta
  • 1.25kg squid, cleaned and sliced into rings

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in passata, water, red wine, salt, sugar and crushed red chilli. Bring to the boil. Reduce heat and simmer 30 minutes, stirring occasionally
  2. Bring a large pot of lightly salted water to the boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
  3. Stir calamari into the tomato mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (9)

Went down very well. Again, I used fresh chills instead of flaked but it needed more than the one I put in.-28 Apr 2015

by Donzey560

This was delicious. I was able to get frozen calamari rings and it was quicker to make because the calamari only cooked for 3 minutes. I added some dried italian spices one time and fresh basil another. Both times my family LOVED it.-27 Sep 2008

by mister mister

Once you've tried Calamari w/garlic, herbs and tomato sauce, If you enhoy calamari, I can't imagine you wouldn't be hooked.I have ate fried calamari most of my adult life but never ate it any other way. I had the fortunate opportunity to have calamari w/garlic, herbs and tomatoe sauce at Catch 35 in Chicago as an appetizer recently. I don't think I will ever eat fried calamari again. Excellent!-01 Dec 2006


    • 1 1/4 cups all purpose flour
    • 1/4 cup cornstarch
    • 1 teaspoon coarse kosher salt
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon cayenne pepper
    • 1 pound cleaned squid (bodies only), cut crosswise into 1/4-inch-thick rings
    • 2 cups olive oil
    • 2 cups canola oil
    • 1 pound spaghetti
    • 1/4 cup (1/2 stick) unsalted butter, diced
    • 3 to 4 tablespoons fresh lemon juice
    • 1/2 cup chopped fresh italian parsley, divided
    • Lemon wedges
  1. Special Equipment
    • Deep-fry thermometer
    1. Line rimmed baking sheet with several layers of paper towels. Whisk flour, cornstarch, 1 teaspoon coarse salt, baking powder, and cayenne pepper in medium bowl to blend. Working in batches, toss squid rings in flour mixture to coat, then place rings in single layer on sheet of foil.
    2. Pour both oils into large skillet lean deep-fry thermometer on side of skillet, submerging bulb in oil. Heat oil over medium-high heat until thermometer registers 350° to 360°. Working in several batches, add squid rings to hot oil and cook until light golden and crisp around edges, 2 to 3 minutes per batch. Using slotted spoon, transfer squid to paper- towel-lined baking sheet to drain.
    3. Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Add butter and 3 tablespoons lemon juice and toss to coat pasta. Add 3/4 cup pasta cooking liquid and toss. Mix in 1/3 cup parsley. Season to taste with coarse salt and freshly ground pepper, adding more lemon juice and pasta cooking liquid, if desired.
    4. Transfer pasta to large bowl top with calamari. Sprinkle with remaining parsley. Serve with lemon wedges.

    Related Video

    This turned out great and will make again with a few changes. I only cooked the calamari for a minute in the pan and removed like the other reviewers to keep the calamari tender. I also added fresh tomatoes and fresh lemon juice to the sauce as it was cooking and fresh parm to the final dish. This was really tasty!

    Had super fresh calamari and this was a fabulous dish. Made as is and would do it again

    This was very easy and tasty, although I agree with many other reviewers that removing the squid after a minute or so is best--it is still tasty, but a bit rubbery otherwise, although I also had to use "previously frozen" squid, so can't say how much this matters. Other than that, I used regular anchovies (one of those little Crown Prince jars) and a large TB of rinsed capers. I only had dried basil, so I added a little dried oregano for more flavor. I also used angel hair pasta, which nicely absorbed the sauce. we had the dish with a salad of arugula with a lemon/garlic/EVO dressing. reminded me of the ocean.

    What are "rolled anchovies with capers"? -- I couldn't find so just used plain old canned anchovies and their oil. I did cook the calamari very briefly and then removed from the skillet while I finished the sauce: absolutely key to tender (not rubbery) calamari. I followed the recipe exactly and I thought this was good but not exceptional maybe next time I will try doubling the amount of sauce as suggested by another reviewer.

    We used arugula instead of basil, added green olives, juice of a lemon, grated pecarino ramano and whole wheat pasta. Otherwise stuck to the recipe and thought it was fab. Enjoy!

    We had fresh caught Rhode Island squid. The recipe as is was very flavorful. I removed the squid after 1 minute to not overcook as suggested by other reviewers. Excellent and easy!

    Served this dish for lunch this afternoon. My husband thought it was the best meal out of all of our dishes throughout the holiday season! It´s quick and reminds me of our vacations in Italy. Few ingredigents required and I added fresh tomatoes to enhance more flavors.

    Fair. Nothing to write home about and I followed the recipe exactly.

    Haven't rated this yet, but I make calamari a lot and I agree with one of the reviewers that you have to take out the calamari after about a minute. Finish the sauce and add the calamari when you are tossing the sauce for plating. Otherwise you will get rubber rings and the dish will be ruined. I'll make this tonight and review the results.

    This was fantastic! Seriously good flavor, well-balanced and wonderful. Don't skimp on the red pepper flakes, garlic, or anchovies. The anchovies make a delicious anchor for the sauce, deepens the seafood flavor without being at all fishy. I doubled the recipe and upped the garlic a bit, added some minced ginger and the juice of a lemon, but otherwise followed this pretty closely. Oh, I did pull the calamari out of the pan before I added the wine and let it reduce. This prevented overcooking the seafood. After the sauce had reduced, I added the pasta, tossed it to coat, then dropped the calamari in at the end, with the basil. Shredded some parmesan and topped with ground pepper. Without a doubt, this goes into my bag of tricks. It went great with a pino grigio and a mixed green salad, loaf of french bread. Kick-ass meal.

    well, it was good but needed something more. I'll make my calamari with red sauce in the future.

    My fiance gave this four forks, but it wasn't quite there for me. The sauce was very tasty and the recipe was super quick, and it made this beginner cook look great! A few notes: I used the TJ's frozen calamari too. It thawed in about 2 minutes under cold running water. I also used the TJ's frozen garlic and basil cubes. I think a bit more basil would've been better. After reading the prior reviews, I added extra garlic and red pepper. I used a dry sauvignon blanc (and finished the bottle with dinner). After I added the wine, the sauce took a long time to come to a boil, so I scooped the calamari out and let it sit while the sauce thickened. I think this sauce would be much better with scallops (though I'm not a huge calamari fan, so I'm biased).

    So simple and so tasty! I doubled the recipe, but you need a very large skillet for that. I've also made it with shrimp when i can't find calamari and it's just as good .

    We tried this recipe tonight as we really like calamari. We followed the recipe to the letter. It was very tasty, and the flavours blended in a very apetizing way. We normally have calamari as an apetizer, and we use a cajun spice to coat it and cook in olive oil for just a few minutes, the calamari is always tender. This subject recipe turned the calamari into rubbery but tasty seafood. We feel squid is akin to scallops, they need VERY little cooking to keep them extremely tender. As stated we enjoyed this recipe, but unless we can get any suggestions as to how we keep the calamari from becoming tough, we will not make it again.

    Excellent! I skipped the anchovies, halved the pepper flakes, doubled the garlic, doubled the calamari and added some spring onions, one red pepper, two fresh tomatoes and some italian parsley. I made it twice already and everybody LOVED it!

    This dish was incredibly tasty, and so easy!! I just used regular anchovies and added capers (rinsed). Didn't have any wine so used chicken broth with a tiny squeeze of lemon at the end. I think next time I will sweat the garlic a tiny bit in the oil first before continuing with the recipe, but it was delicious as is. My daughter doesn't like spicy food but she loved this, altho hubby and I added more hot pepper flakes at the table. What can I say, easy prep, easy cook, easy cleanup = perfect dinner!

    This recipe was so simple to make, yet my guests raved about how gourmet the dish appeared and more so tasted. They believed it took all day! I'm thrilled to have found this recipe, this will be in my regular rotation. This makes the Inexperienced cooks blend in with the best! I took the advice of others and added more anchovies, garlic and crushed red peppers. Thank you!

    Even with all the rave reviews, this dish still exceeded my expectations, and with Trader Joes frozed calamari or mixed seafood, it's incredibly simple to prepare. Thanks to all who advised extra red pepper and garlic.

    SO easy, took 15 minutes, and good. Plus, the ingredients are typically on hand for me. I made some substitutions--used a tin of anchovies and 2 tbsp of capers and added a can of whole tomatoes, tomatoes (mushed a bit) first, then the juice, right at the end. Also Used TJ's frozen calamari (not breaded) rings. Delicious--perfect weeknight meal.

    Thanks everyone for your additions to this recipe. Iɽ like to add just a few more. Sliced mushrooms and the juice of a can of chopped clams and just 1 minute before it comes off the flame add some sliced green onions and the clams. YUMMY

    I love this recipe. I always use more garlic and anchovies than indicated, to a good result. It's so tasty. Grate a little parmesan or asiago over it when you are done. yum!

    YUMMY, Fast and Easy! This was MUCH tastier than I expected and the sauce was ready by the time the pasta was cooked :-) I used 7 anchovy spirals and also doubled the chilis. This will be a worknight regular in our home.

    I followed the suggestions for more red pepper flakes and more anchovies. Also thought it cried out for chopped parsley, if only to keep the dish from looking so pallid. <br><br> Very tasty. Perhaps those who thought it bland followed the recipe's direction that this was to go with 8 oz of linguine. That's way too much pasta for 2 people. I made it with 4 oz and the proportion of sauce to pasta was just right.

    I often order calamari out, but have never ventured to make it myself at home. This recipe turned out to be a great basic one for a first timer. Quick and easy (especially since my grocer sold the calamari prepped). I only had capers and no anchovies, but it still turned out to be scrumptious and my partner agreed, although I am sure the anchovies would add a new dimension. Add some grated pecorino romano and warm italian bread and a star is born.

    This dish was fabulous. I doubled the recipe and my husband and I ate the entire meal. I would not normally choose anchovies (unless on a Ceasar), squid or capers, but they are my husband's favorites, so I gave it a try. Suprisingly, I thought the recipe could have used more anchovies. I will definitely make this again. Very easy prep.


    Recipe Summary

    • 3 tablespoons olive oil
    • 3 cloves garlic, sliced
    • 1 (28 ounce) can tomato puree
    • 28 fluid ounces water
    • ½ cup red wine
    • 1 teaspoon salt
    • 1 teaspoon white sugar
    • crushed red pepper to taste
    • 1 (16 ounce) package uncooked linguine pasta
    • 3 pounds squid, cleaned and sliced into rings

    Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally

    Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente drain.

    Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.


    The linguini pasta

    It’s best to cook and immediately serve this pasta, but if preparing for later meals, add some olive oil (1-2 tbsp) to the pasta so it doesn’t stick.

    Also if you need to reheat pasta, try 1-2 minutes, anything past that results in an overly cooked pasta.

    If you intend to eat this seafood linguini pasta later on, (right after boiling) quickly rinse the pasta in cold water:

    1 – to bring down the temperature of the pasta, full control
    2 – to rinse the extra starch which would normally make it stick.


    What is Calamarata?

    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.

    Being a proud Italian, I love cooking Italian recipes- There’s something magical in the way simple inexpensive ingredients turn into mouth-watering delicacies.

    And the classic Italian calamarata pasta is THE perfect example.

    Made with calamarata pasta and fresh calamari rings cooked in a delicious tomato sauce, the pasta is cooked al dente and finished off with fresh aromatic chopped parsley just before serving.

    Ingredients For Calamarata Pasta

    In typical Italian style, the recipe for the classic Calamarata pasta couldn’t be easier.

    Ready in just 20 minutes start to finish, it only requires 7 simple ingredients:

    • fresh calamari (or high-quality whole defrosted calamari)
    • calamarata pasta (but paccheri or mezze maniche would work well too)
    • white wine
    • garlic
    • cherry tomatoes
    • tomato concentrate
    • fresh parsley

    There are loads of variations around, including using mixed seafood, tomato sauce instead of fresh tomatoes & concentrate, or baking the pasta in the oven in foil parcels.

    I’m sticking to the original Italian calamarata pasta recipe, which is crazy easy and quick to make.

    I've deliberately kept mine basic, but a pinch of dry chilli flake or a few fresh basil leaves are some favourite add-ons that would make your pasta even tastier.

    How To Make The Classic Italian Calamarata

    Once you’ve cleaned your calamari (you can ask the fishmonger to do it for you), cut them into rings and sauté them with garlic and a bit of oil.

    Add white wine & tomato paste, and once the alcohol is evaporated, fold in the tomatoes and cook for 10 minutes over a gentle heat.

    Fold in the pasta al dente, add a little bit of cooking water and mix all the ingredients together.

    Season with loads of black pepper and a bit of parsley and serve straight away.

    Eat your Calamarata pasta straight away to enjoy it at its best.

    I wouldn't recommend storing leftovers in the fridge for a long time, as it would just lose most of its flavour and texture.

    Are you looking for a fresh speedy dinner that requires simple ingredients and it’s also packed with nutritional value?

    Then this classic Italian Calamarata pasta definitely fits the bill.

    This traditional Italian recipe is perfect for summer weather, but it’s just as great to make all-year-long!

    More Tasty Italian Pasta Recipes You Need To Try:

    Caprese Pasta Bake: This 30-min vegetarian pasta bake is simple yet satisfying, great for a weeknight supper.

    Pea Pesto Pasta with Prawns: A light dairy-free pasta recipe that's packed with spring flavour!

    Spinach & Ricotta Stuffed Pasta Shells: Creamy, crunchy, fresh and easy to make, this stuffed pasta will steal the show at your next dinner party!


    Amalfi Calamari Pasta

    Line rimmed baking sheet with several layers of paper towels. Whisk flour, cornstarch, 1 teaspoon coarse salt, baking powder, and cayenne pepper in medium bowl to blend. Working in batches, toss squid rings in flour mixture to coat, then place rings in single layer on sheet of foil.

    Step 2

    Pour both oils into large skillet lean deep-fry thermometer on side of skillet, submerging bulb in oil. Heat oil over medium-high heat until thermometer registers 350°F to 360°F. Working in several batches, add squid rings to hot oil and cook until light golden and crisp around edges, 2 to 3 minutes per batch. Using slotted spoon, transfer squid to paper-towel-lined baking sheet to drain.

    Step 3

    Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Add butter and 3 tablespoons lemon juice and toss to coat pasta. Add 3/4 cup pasta cooking liquid and toss. Mix in 1/3 cup parsley. Season to taste with coarse salt and freshly ground pepper, adding more lemon juice and pasta cooking liquid, if desired.

    Step 4

    Transfer pasta to large bowl top with calamari. Sprinkle with remaining parsley. Serve with lemon wedges.


    1. Rinse the calamari under cold water and slice them into thin rounds.
    2. In a large skillet over medium heat, sauté the onion in the olive oil and allow to turn golden. Add the calamari and cook for a couple of minutes. Add the white wine and let evaporate. Add the tomatoes, salt and pepper. Cook for about 20-30 minutes until reduced.
    3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, drain it, and add it to the pan with the calamari. Mix together for about a minute. Serve immediately with a garnish of fresh parsley.

    Ed's Review

    Stick this in your Feast of the Seven Fishes! That is, if you partake in that Christmas Eve seafood extravaganza. This dish would count as only one of the seven fish, however, as the other calamari in the recipe title is the pasta, which is merely shaped like calamari (a.k.a. calamaro and calamarata depending on the maker) and is not technically a fish. (I just thought my catchy title had a nice ring to it. )

    Nothing personal, but my family has always eaten meat on Christmas Eve, usually following manicotti. I remain happy with this tradition, though I had always been a tad bit worried that perhaps we were missing out on a mythical Italian holiday feast. That is, until one day when my friend Davide from Piemonte told me that he'd never even heard of The Seven Fishes. Turns out that the Feast is more popular among Italian-Americans than Italians.

    The feast may have it origins down south, where the fish is plentiful, like the pasta. But either way, in the USA it's taken on a popularity all its own, like so many Old to New World traditions. This Christmas Eve, I'm sticking to filet mignon, but please do enjoy this calamari con calamari any day. It's worthy of a feast!

    Buon Natale e Buon Appetito!

    3 thoughts on &ldquoCalamari con Calamari&rdquo

    One of my happiest taste memories is my mother’s stuffed calamari, which she served with bucatini. She would stuff calamari with breadcrumbs and parsley and garlic…hold them together with toothpicks as they simmered in the sauce. When I would fly in from California, they’d be all ready for me to feast on. The Holidays, Memories & Calamari.
    Grazie, Ed.
    Andrea Giambrone

    Thanks Andrea! Have a great Christmas and 2015! Ed

    This recipe states slice calamari into thin slices. What do you consider thin? 1/4″, 1/2″, 3/4″. It seems recipes ask for a large onion. What do you consider large or medium or small. Shouldn’t you just have the weight instead it certainly would make it much simpler to purchase.


    Squid Spaghetti

    I have always been emphatically anti-tomato when it comes to seafood sauces, liking my spaghetti alle vongole and any similarly conceived dish strictly in bianco. I don't renounce my previous preferences, but find I am now an enthusiastic consumer of the more southerly and less elegant red sauces, too. I certainly love the gutsiness of this fiery, tomatoey squid pasta. It has all the swagger and gusto of old-fashioned gangster food, which is all the more astonishing since the recipe comes via the coolly northern and irreproachably chic Anna del Conte.

    For US cup measures, use the toggle at the top of the ingredients list.

    I have always been emphatically anti-tomato when it comes to seafood sauces, liking my spaghetti alle vongole and any similarly conceived dish strictly in bianco. I don't renounce my previous preferences, but find I am now an enthusiastic consumer of the more southerly and less elegant red sauces, too. I certainly love the gutsiness of this fiery, tomatoey squid pasta. It has all the swagger and gusto of old-fashioned gangster food, which is all the more astonishing since the recipe comes via the coolly northern and irreproachably chic Anna del Conte.


    Recipe Summary

    • 1/2 pound spaghettini
    • 1/2 cup extra-virgin olive oil, plus more for drizzling
    • 4 large garlic cloves, thinly sliced
    • 1/2 teaspoon crushed red pepper
    • 1 pound cleaned small squid, patted dry
    • Salt and freshly ground black pepper
    • 2 cups Chardonnay (lightly oaked or unoaked)
    • 1/2 teaspoon chopped oregano
    • 1/3 cup chopped flat-leaf parsley

    In a large pot of boiling salted water, cook the pasta until al dente. Drain well. Drizzle the pasta with olive oil and toss to coat. Spread the pasta out on a large rimmed baking sheet. Cover and refrigerate.

    In a large, deep skillet, heat 1/4 cup of the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden brown, about 1 minute. Add the squid, season with salt and black pepper and cook over high heat for 30 seconds, turning once. Add the wine and bring to a simmer. Using a slotted spoon, transfer the squid to a large bowl and chill. Boil the wine until it is reduced to 1/2 cup, about 8 minutes. Add the oregano and half of the chopped parsley and remove from the heat.

    Transfer the wine reduction to a blender and puree. With the machine on, slowly pour in the remaining 1/4 cup of olive oil followed by 2 tablespoons of cold water. Refrigerate for about 20 minutes, or until chilled.

    Cut the squid bodies into 1/4inch-thick rings. Return the squid to the bowl. Add the chilled spaghettini and sauce and toss well. Season with salt and black pepper. Sprinkle the pasta with the remaining parsley, toss once more and serve.


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