Calamari Pasta
Bring the taste of Italy to your table with this mouth-watering, quick and easy-to-make pasta with calamari and tomato sauce.
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Ingredients
- 300g/10oz Paccheri
- 2-3 Baby Calamari
- 3 Cloves Garlic, minced
- 2 Anchovy Fillets
- ¼ Tsp Chilli Flakes
- ½ Cup White Wine
- 2 Tbsp Tomato Paste
- 300g/10.5oz Cherry Tomatoes, halved
- 50g/1.8oz Kalamata Olives
- ¼ Cup Water
- 3 Tbsp Chopped Fresh Parsley
- Salt & Pepper to taste
Method
- Clean calamari, remove skin and slice into rings.
- Heat 1 tbsp olive oil in a large pan over medium-high heat.
- Add the calamari quickly and sauté for just 1–2 minutes until they turn opaque.
- Remove immediately and set aside (don’t overcook now, or they’ll toughen).
- In the same pan, lower the heat, add another tbsp of olive oil.
- Sauté the garlic, anchovy and chilli for a few minutes, just until fragrant.
- Add the wine and let simmer until reduced by half.
- Add the tomato paste, cherry tomatoes, olives, 1/4 cup water and season with salt and pepper. Simmer for 30 minutes until the sauce thickens.
- Return the seared calamari to the sauce and gently simmer for just 5-8 minutes until calamari are tender.
- Stir in chopped parsley and cooked pasta and serve immediately.
- Enjoy!
Note
Calamari are tender either cooked very quickly or long (40+ min). Anything in between makes them chewy.