The true Calamarata pasta. Here you are our recipe from our friend from Napoli, donna Marlisa.
For 4 people:
500 grams of squid (better to buy it at the fish market and not at the supermarket)
360 grams of pasta calamarata from Gragnano (I’m sorry this time I had to use spaghetti insetad of Calamarata from Gragnano, as in my small village they and it).
5 tablespoons of organic extra virgin olive oil
1 clove of garlic
1 red chili pepper
1/2 cup of a good dry white wine
350 grams of cherry tomatoes
1 tablespoon chopped parsley
How to make pasta calamarata
Let us start by cleaning up the squid.
First detach the head of the squid, then pull the fin cartaginosa and eliminate eyes etc. Rinse well and allow it to drain the whole. Next, cut the squid into rings trying to give it the same width.
Meanwhile, prepare the other ingredients. Wash the tomatoes and cut them in half.
Peel the garlic and let it brown in a pan with organic olive oil and crushed red pepper.
After the garlic is golden, remove it and add the squid .
Sauté the squid until dry and all the water comes out . This part of the recipe is very important please, follow our advice carefully .
As soon as the squid is browned add the white wine and let it evaporate completely in order to continue cooking with the other ingredients in the perfect way.
At this point we must add the tomatoes and cook them in a pan with the squid for at least one minute. Add a ladle of water, add a pinch of salt and cover the pan with a lid.
Cook over a very low heat for about 15 minutes.
The ladle of water must be added to flake off slowly so that the tomatoes release their juices.
One of the most common mistakes in preparing the squid lies in the fact that it is often too dry…
In the meanwhile put the pot with water on the stove to cook our pasta , add a spoon of salt and bring to boil .
Cook the pasta al dente. Combine the pasta with squid condiments on the stove for about a minute adding the chopped parsley.
Now the squid is ready and you just have to divide it into dishes and bring it to the table, add a nice sprinkle of parsley.
PS look at this picture, this is a good calamarata dry pasta
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