Calamarata

Jon Camilleri

Prep 10-15min

Cook 15-25min

Pasta with tomato sauce and a great seafood flavour. Simple yet delicious! For 2 Persons

This Recipe Contains

2 Small Calamari or 1 Large

3 Garlic Cloves (chopped)

1 Chili Pepper (optional, sliced)

1tbsp E/V Olive Oil

100g Cherry Tomatoes (sliced into quarters

Fresh Parsley (finely chopped)

1tsp Butter

30ml White Wine

200g La Fabbrica Della Pasta Calamarata Pasta or Mezzi Paccheri (found exclusively at Welbee's)

2-4 King Prawns (optional)

Salt & Pepper to taste

Instructions

Prep the Calamari

Clean the calamari and remove the skin. Slice them into thin or thick rings, as you prefer.

Cook the Pasta Al Dente

Bring a large pot of salted water to a boil and add the pasta. We need to cook it a minute less than instructed on the packet.

Start the Sauce: Sizzle Aromatics

While the pasta is cooking, place the olive oil into a deep frying pan and sizzle the garlic with the chili pepper for about a minute on a medium flame.

Sauté the Calamari

Add the calamari and cook for another minute stirring constantly. Add the tomatoes and cook for a couple of minutes. Add some fresh parsley, the prawns, and the white wine.

Finish Sauce with Butter

When the wine is almost evaporated lower the flame and add the butter. Cover the pan and cook for a couple of minutes until the prawns are cooked. If it dries out too much, just add some pasta water.