Calamarata with Squid

🛒 Ingredients

• Calamarata Pasta 100 g · 350 kcal
• Fresh Squid (cleaned) 150 g · 129 kcal
• Canned Crushed Tomatoes 150 g · 30 kcal
• Garlic 5 g · 7 kcal
• Dried Chili Flakes 1 g · 3 kcal
• Dry White Wine 28 g · 24 kcal
• Extra Virgin Olive Oil 13 g · 115 kcal
• Fresh Parsley 5 g · 2 kcal

👨‍🍳 Instructions

1. Clean the squid thoroughly: remove the head, entrails, quill, and skin. Cut the body into rings resembling the calamarata pasta and chop the tentacles.
2. In a large pan, heat the olive oil over medium heat. Add the minced garlic and chili flakes, cooking until fragrant for about 1 minute.
3. Add the squid rings and tentacles to the pan and sauté briefly until they turn opaque, about 2-3 minutes. Do not overcook them.
4. Deglaze the pan with white wine, letting it simmer until most of the alcohol has evaporated, about 2 minutes.
5. Pour in the crushed tomatoes, season with salt and pepper to taste, and bring the sauce to a gentle simmer. Cook for about 20-25 minutes, allowing the flavors to meld.
6. Meanwhile, bring a large pot of salted water to a rolling boil and cook the calamarata pasta according to package instructions until al dente.
7. Drain the pasta, reserving a little of the cooking water. Add the drained pasta directly to the squid sauce.
8. Toss well to combine, adding a splash of the reserved pasta water if needed to achieve a creamy consistency. Serve immediately, garnished with fresh chopped parsley.