If you love Italian seafood pasta, this calamari pasta is a must-try. Tender rings of squid are briefly simmered in a garlicky tomato sauce, then tossed with pasta for a meal that feels both elegant and easy.
Recipe Inspiration & Testing
Laura Vitale’s Calamarata recipe first caught my eye about 10 years ago. Calamarata is a Neapolitan pasta dish made with squid and a tomato-based sauce. It’s also the name of the pasta shape: wide rings that look just like sliced calamari! I loved how playful and eye-catching this dish was and how quickly it came together.
The idea stayed with me, and I finally made my own version at home. Since the tomato sauce plays such a big role in this simple dish, I tested two versions side by side.
Version 1 had a bold, intense flavor from passata, anchovies, garlic, red pepper flakes, white wine, and parsley. It was delicious, but not my favorite.
Version 2 was the winner! I kept the garlic, red pepper flakes, and white wine, but used whole canned tomatoes and tomato paste in place of passata. Basil gave the sauce a gentle fragrance, while a little butter at the end rounded out the sauce and added richness. The result was a smoother, more delicate sauce that let the calamari shine.
Ingredient Notes
Calamari - Fresh or frozen calamari works well here. I like using precut frozen rings to save time. Thaw them overnight in the refrigerator, or, for a quicker option, submerge the sealed bag in cold water. Change the water every 15 minutes, and cook the calamari as soon as it’s thawed.
Tomatoes- This recipe uses both tomato paste and whole canned tomatoes. Look for San Marzano tomatoes from Italy or a good-quality domestic brand, such as Bianco DiNapoli.
Pasta - Use Calamarata pasta if you can find it. Otherwise, spaghetti, linguine, or fettuccine all work well.
Wine - Choose a dry white wine you’d enjoy drinking, such as Pinot Grigio or Sauvignon Blanc. If you don’t have wine on hand, you can leave it out.
Recipe Steps
- Heat the garlic and red pepper flakes in olive oil until the garlic starts to sizzle. Cook for about 15 seconds.
2. Stir in tomato paste and cook 4-5 minutes. Add wine and reduce by half.
3. Purée the tomatoes in a blender.
4. Add tomatoes, basil and ½ cup of water to the skillet. Season with salt and pepper.
5. Simmer sauce for 20-30 minutes until reduced and flavorful. Remove the basil sprig.
6. Add the pasta and raw calamari to the sauce. Toss or stir until the calamari is just cooked through.
More Pasta Recipes
Calamari Pasta (Squid in Marinara Sauce)
- Total Time: 50 minutes
- Yield: 4-6 servings
Description
Calamari pasta with tender rings of squid simmered in a garlicky tomato sauce. An easy, elegant Italian seafood dinner.
Ingredients
1 lb calamari, cleaned, cut into ~¾ inch rings + tentacles
1 lb calamarata pasta (or pasta of choice)
28 oz can whole tomatoes
4 tablespoon extra virgin olive oil
3-4 cloves garlic, thinly sliced
¼ teaspoon red pepper flakes
2 tablespoon tomato paste
½ cup dry white wine (optional)
1 sprig of fresh basil, plus more, torn, for garnish
4 tablespoon butter
Salt and pepper, to taste
Instructions
- Get prepped. Gather all ingredients, keeping the calamari refrigerated until needed. Fill a large pot with water for cooking the pasta and bring to a boil. Place a large skillet on the stovetop for cooking the sauce. Take out a blender. Slice the garlic.
- Start the sauce. Add olive oil, garlic and red pepper flakes to the skillet. Turn heat to medium. Bring garlic to a sizzle for about 15 seconds. Stir in tomato paste and cook for about 4-5 minutes, stirring occasionally. If using wine, stir it in, bring to a simmer, and reduce by half, about 3 minutes. Meanwhile, add whole tomatoes to a blender and puree until smooth.
- Finish the sauce. Add blended tomatoes to the skillet. Season with salt and pepper. Stir in basil and ½ cup of water. Bring to a simmer, partially cover and cook for 20-30 minutes, adding additional water as needed, until the flavor of the sauce has developed. Remove the basil sprig.
- Cook the pasta. When the sauce is close to ready, cook the pasta. Season the pot of boiling water with salt (about 1-2 tablespoons of kosher salt per 4 quarts of water). Stir in pasta and cook 1-2 minutes short of al dente. Drain, reserving a cup of pasta water.
- Cook the calamari. While the pasta cooks, pat the calamari dry and season with salt and pepper. Add the drained pasta and raw calamari to the simmering sauce. Toss or stir constantly for about 1 minute, until the pasta is al dente and the calamari is opaque and just cooked through.
- Finish the pasta. Turn off the heat and stir in butter. Toss or stir until emulsified. Taste and adjust seasoning, if needed. Add pasta water 1-2 tablespoon at a time to thin sauce, if needed. Serve topped with torn basil leaves, a drizzle of olive oil and flaky salt, as desired. Enjoy.
Notes
Calamari - You can use fresh or frozen. I like using precut frozen rings to save time.
- To thaw, place the package in a bowl in the refrigerator overnight
- For a quick thaw, submerge the sealed package in cold water. Change the water every 15 minutes until thawed. Cook promptly once thawed.
Calamarata Pasta - Packages may contain 14 or 17.6 ounces; you can use the whole package. If needed, loosen the sauce with extra reserved pasta water.
Tomatoes- Look for San Marzano tomatoes from Italy or a good-quality domestic brand, such as Bianco DiNapoli.
Alternative Pastas - Spaghetti, Linguine, or Fettuccine all work well.
Wine - Choose a dry white wine you’d enjoy drinking, such as Pinot Grigio or Sauvignon Blanc. Refrigerated leftover wine is okay for cooking if it still smells and tastes good; leave it out if you don’t have any.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: ⅙ of pasta
- Calories: 550 kcal
- Sugar: 7g
- Sodium: 200mg +
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 195mg
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