Calamarata (pasta with squid and tomatoes)
A light and flavorful seafood pasta with squid and tomatoes. Sprinkle some brown butter breadcrumbs on top to really take this dish to another level!
Servings: 2
Ingredients
Brown Butter Breadcrumbs
- 1 tablespoon Unsalted Butter
- 1/8 cup Panko Breadcrumbs
- Kosher Salt & Black Pepper to taste
Pasta
- 2 tablespoon Extra Virgin Olive Oil
- 1/2 Shallot minced
- 2 cloves Garlic minced
- 1/2 teaspoon Red Pepper Flakes optional; more or less to taste
- 11 oz Squid I used a package of frozen Calamari Tubes and Tentacles
- 1/4 cup Dry White Wine dry such as Pinot Grigio or Sauvignon Blanc
- 10 oz Grape Tomatoes sliced in half
- Kosher Salt & Black Pepper
- 1 teaspoon Capers optional; drained
- 1/2 Lemon juice and zest
- 1/4 cup Fresh Parsley chopped; additional to serve
- 8 oz Calamarata Pasta reserve 1/2 cup of pasta water
Instructions
Brown Butter Breadcrumbs
- Melt salted butter over medium heat. Stir frequently for 2-3 minutes. The butter will start to foam up and then subside. It should smell nutty and toasted. You will see light brown specks forming. Keep a close eye on the butter because it can quickly burn.
- Pour in panko breadcrumbs. Stir to incorporate with the butter. Season with salt and pepper. Cook, stirring constantly for another 1-2 minutes until the panko is golden and toasted.
- Immediately transfer to a bowl. Season to taste with salt and pepper. Set aside to serve.
Pasta
- If using fresh squid, clean the squid and separate the tubes and tentacles. Slice the tubes into rings that are a similar size to the pasta. Leave the tentacles whole. Set aside.
- Cook the pasta while making the rest of the dish. Cook the pasta in salted water to al dente according to package instructions. Reverse about 1/2 a cup of pasta water.
- Heat olive oil in a large high-rimmed sauté pan over medium heat. Add minced shallots and garlic. Cook for 2-3 minutes, stirring often until lightly golden and fragrant. Optionally, add red pepper flakes and cook another minute.
- Add the squid and stir to combine. Cook for 2 minutes. Pour in the white wine and cook for another 2 minutes allowing the alcohol to evaporate.
- Pour in the sliced grape/cherry tomatoes. Season to taste with salt and pepper. Cook over medium low heat for 5 minutes.
- Optionally add capers. Squeeze in the juice of 1/2 a lemon and add the fresh parsley.
- Transfer over the cooked pasta straight to the squid and tomato mixture. Add splashes of pasta water as needed to reach your desired consistency. Toss everything together well. Season to taste with additional salt and pepper.
- Serve immediately with additional lemon juice, lemon zest, fresh parsley, and the brown butter breadcrumbs.
Video
@carolbeecooks Obsessed with this calamarata pasta shape 🦑 #pastatiktok #seafoodpasta
♬ original sound - Carolyn | Easy Recipes
Nutrition
Calories: 824kcal | Carbohydrates: 104g | Protein: 42g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 378mg | Sodium: 199mg | Potassium: 1125mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2195IU | Vitamin C: 53mg | Calcium: 126mg | Iron: 4mg
