CALAMARATA RECIPES

Steps:

• 1) Fill a large pot with water and sprinkle in a good pinch of salt. 2) In a large skillet with high sides over medium heat, add the oil and garlic and let it come to temperature together and cook it long enough for the garlic to become fragrant and lightly golden, add the hot pepper flakes and mix for a couple seconds. 3) Add the wine and allow it to reduce by half. 4) Add the passata, season with some salt and pepper and partially cover the skillet with a lid and let the sauce cook for about 20 minutes. 5) After 10 minutes from when you added the passata, add the pasta to the boiling water and cook according to package instructions, drain well. 6) Add the calamari to the sauce and place a lid back on, increase the heat up to medium high and cook the calamari for about 3 to 5 minutes or until fully cooked. Taste the sauce and adjust it for seasoning. 7) Add the pasta to the sauce, stir well and add the parsley. Serve immediately!

Steps:

• If you’re using fresh calamari make sure you clean them well. Cut off the tentacles right in front of the eyes and save the tentacles. Remove the “feather” and all the inner parts. Run the squid under a cold water.Cut it into rings, more or less same size as the rings of your calamarata pasta. Set calamari aside.
• Put a large skillet over medium heat. Add extra virgin olive oil, chili flakes, chopped parsley.Crush 2 fresh garlic cloves using the flat of a knife and the heel of your hand. Don’t use the garlic press or chopped garlic as we want only a light garlic-ish smell and taste in our pasta.Saute the mix for about 2 minutes, or until the garlic cloves start to become fragrant and slightly brown.
• Add calamari and toss them for a minutes or 2 until they become opaque.Add white wine and let simmer until the liquid reduces a bit.
• Reduce the heat, add a pinch of salt add cherry tomatoes cut in half. Let the whole mix simmer for another 7-10 minutes.
• In the meantime cook your Calamarata pasta in a salted water until 'al dente'. Still firm but not soggy. Best is to follow the directions on the packet. Especially pay attention to the recommended cooking time.Drain pasta and reserve ½ cup of cooking liquid.
• Add pasta to the calamari sauce still over low heat. Add another pinch of chopped parsley and a little bit of cooking liquid if you feel it’s getting too dry.
• Toss until heated through and all flavors a well mixed together.
• Serve in pasta bowls and garnish with fresh parsley.