This recipe is a great representation of Neapolitan cuisine, capturing the fresh, bright flavors of the sea. The use of calamarata pasta adds a unique visual and textural element, making the dish both beautiful and delicious. The combination of garlic, olive oil, and cherry tomatoes creates a simple but flavorful sauce that perfectly complements the squid. The suggestion to deglaze with white wine is optional but would add a lovely acidity that enhances the seafood.
For an even richer flavor, you might consider adding a pinch of chili flakes for a hint of spice, or some lemon zest to bring out the freshness of the dish. The recipe is easy to follow and approachable for any home cook, making it a fantastic option for a comforting and impressive meal.

Ingredients

• 500 grams of calamarata pasta, made with the pasta maker
• 800 grams of calamary
• 12 cherry or Pachino tomatoes
• 2 cloves of garlic
• 3 tablespoons of extra virgin olive oil
• 1/2 cup of dry white wine (optional)
• Fresh parsley
• Salt

Directions

1. Prepare the Calamary: Start by cleaning the calamary, removing the innards and skin. Slice the calamary into rings about 2 cm thick.
2. Make the Sauce: In a skillet, sauté the peeled and slightly crushed garlic cloves in the olive oil for 1 minute. Add the washed and halved cherry tomatoes, along with a handful of chopped parsley. Cover with a lid and let cook on low heat for 2 minutes.
3. Cook the Calamary: Add the squid rings to the skillet. Cook on high heat for 1 minute, then deglaze with the white wine if using. If you prefer, you can skip this step. Cover with a lid and simmer on low heat for 10 minutes. Once done, adjust the seasoning with salt as needed.
4. Cook the Pasta: In a separate pot, cook the calamarata pasta in plenty of water very shortly as fresh pasta cooks very quickly. Drain the pasta while still very firm and transfer it to the skillet with the squid sauce, setting aside the tomatoes. Add another handful of chopped parsley.
5. Finish the Pasta: Gently simmer the pasta over low heat for about 3-4 minutes, adding a tablespoon of olive oil if necessary. The final result should be a very creamy pasta. Finally, add the reserved tomatoes and let everything meld together for 1 more minute.
6. Serve: Your Calamarata is ready! Serve hot with a sprinkle of fresh parsley.