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Calamaretti pasta with squid sauce3.14 out of 50 based on 7 voters.


Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 1

 

Preparation:
Cooking:
Difficulty: Medium

Cooking squid can be tricky because if you cook it for more than two or three minutes, you could end up with some chewy squid between your teeth! In general, I would stick to the rule of thumb that says to cook the squid for two minutes or two hours. For this “ragu’ di calamari” (squid sauce) I don’t take any shortcut and I advise you to take your time and give the sauce the two hours cooking it deserves. The end result will be a sauce packed with flavour, with the right consistency to perfectly coat and stick to the pasta. For this recipe I have used a pasta called “calamaretti” (it means little squid...what a coincidence!) because of its resemblance to the squid rings. However, traditionally, this sauce is used to top “paccheri” (a.k.a. schiaffoni) or “mezze maniche lisce” type of pasta (often available in specialist shops or some supermarkets).  

 

SERVES 5 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 2

Ingredients (Metric & Imperial measurements)

  • 500 g (1.1 lb) Calamaretti pasta (alternatively, use paccheri or mezze maniche lisce)
  • 500 g (1.1 lb) Baby squid
  • 100 ml (4 fl oz) Extra virgin olive oil
  • 2 Cloves of garlic
  • 1 Hot red chilli
  • 75 ml (3 fl oz) White wine
  • 1 kg (2.2 lb) Ripe tomatoes
  • 1 tbs Tomato purée
  • A handful of flat leaf parsley (finely chopped)
  • 500 ml (a bit less than 1 pint) Fish stock
  • Salt and black pepper for seasoning
  • These are Imperial and Metric measurements. U.S measurements available at italyum.com

Nutrition facts: Calories 650 per serving.

 

Ingredients (U.S measurements)

  • 18 ounces (1 pound 1 ounce) Calamaretti pasta (alternatively, use paccheri or mezze maniche lisce)
  • 18 ounces (1 pound 1 ounce) Baby squid
  • 7 tablespoons (just a bit more than 3/8 cup) Extra virgin olive oil
  • 2 Cloves of garlic
  • 1 Hot red chilli
  • 5 tablespoons (just a bit more than 1/4 cup) White wine
  • 35 ounces (2 pounds 3 ounces) Ripe tomatoes
  • 1 tablespoon Tomato purée
  • A handful of flat leaf parsley (finely chopped)
  • 2 1/8 cups Fish stock
  • Salt and black pepper for seasoning

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 3

This is a close up view of the type of pasta I have used for this recipe.

 

Directions:

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 4

Take the squid heads and cut them in half.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 5

Take the squid bodies and cut them into thin rings. Put heads and rings into a bowl, cover with cling film and refrigerate for later use.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 6

Take the tomatoes and remove the little eye at their top. Then, score a cross on the bottom of each tomato.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 7

Plunge the tomatoes in boiling water for 10-15 seconds.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 8

Peel off the tomato skin, using a small knife.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 9

Quarter the tomatoes.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 10

Remove the core/seeds from the quartered tomatoes. You should be left with just the petals. Discard the core/seeds.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 11

Cut the tomato petals into strips. From 1 Kg (35 ounces) of tomatoes, we should end up with roughly 500 g (18 ounces) strips.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 12

Heat the olive oil over a high heat. At the same time, put the fish stock into a small pan and bring it to a simmer.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 13

Add the garlic (crushed) and the chilli to the hot oil.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 14

Tilt the pan on one side; this is a good way to be sure that all the oil is evenly infused with the garlic and chilli.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 15

When the garlic turns golden, remove the garlic and chilli from the pan and discard.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 16

Add the squid (heads and rings) to the hot oil.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 17

Give it a good stir. At this stage, the squid will release lots of water so, keep cooking and stirring until the liquid is reduced by half.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 18

Then, add the white wine and keep cooking until the liquid is reduced again by half.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 19

Next, add the tomato purée.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 20

Give it a good stir so that the tomato purée is evenly dissolved.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 21

Now, add the tomato strips.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 22

Stir and keep cooking for few minutes.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 23

Now, add a ladleful of fish stock and stir.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 24

Cover with a lid in the way shown in the picture and lower the heat so that you bring the sauce to a simmer. Simmer for about 45 minutes.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 25

After 45 minutes, the sauce will have reduced, so add another ladleful of fish stock and simmer for another 45 minutes. Every now and then give it a good stir and check that the sauce is not too dry; you don’t want to burn it!! If you need, you can still add, at this stage, half a ladle of fish stock.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 26

This is the sauce after 45+45 minutes simmering. Now, it is time to check the seasoning. Add salt according to taste.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 27

Add black pepper according to taste.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 28

If the sauce is too liquid, keep simmering for another 10 or 20 minutes, so that you achieve the right constituency. When I say right constituency, I mean that the sauce should stick to the pasta without being washed away.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 29

When the sauce is ready, remove the pan from the heat and cover the pan with a lid. Meanwhile, boil the pasta and be sure the  pasta is cooked al dente.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 30

When the pasta is cooked al dente, transfer the pasta into the sauce pan with a slotted spoon.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 31

Give it a good stir.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 32

If the pasta looks too dry, you may add half a ladle of the water you have used to boil the pasta in and then give it a good stir.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 33

The calamaretti pasta with squid sauce is ready to be served. At this stage you can add all the chopped parsley into the pan and stir or you use the chopped parsley to garnish the dish at the end, as I did.

 

Calamaretti pasta with squid sauce | Pasta recipes WebPhoto 34

Plate the pasta and enjoy this dish with a good and chilled glass of white wine.

 

Buon appetito!

Calamaretti pasta with squid sauce | Pasta recipes Federico

Federico Pezzaioli

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Calamaretti pasta with squid sauce | Pasta recipes Federico

Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.
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