Pasta with calamarata sauce, in my own way!

Pasta with calamarata sauce, in my own way!

The calamarata is definitely a tasty dish, especially if prepared with fresh ingredients and accompanied by the most suitable pasta but ...

sometimes you want to bring back some taste; and wanting to do it a little faster.

I solved it like this:
using the squid rings bought already cleaned and, in the absence of the calamarata pasta, replacing it with half rigatoni!

My guests, once again, confirm that the final result is amazing!
Let's see what they will say when I propose them to you luxury version, with lots of prawns added!

And now, starting as always from the ingredients, let's start cooking!

Ingredients for two persons:

calamarata type pasta

g.

120

squid (rings, clean)

g.

200

Cherry tomatoes

g.

200

tomato concentrate

ts.

1

extra virgin olive oil

TS.

2

garlic cloves

2

parsley

QB

White wine

ml.

100

hot pepper (possibly fresh)

pc.

1

rooms

q.s.

Preparation:

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Rinse the squid rings.

Wash the tomatoes and cut them into wedges.

In a frying pan, brown the oil with the garlic cloves and the finely chopped chilli pepper (preferably fresh).

Apart from starting to heat up the water for the pasta.

As soon as the garlic has begun, without absolutely burning, to release its scent, add the calamari rings, raise the heat and cook them briefly.

Add the white wine and let it evaporate.

Then the tomatoes into wedges and a teaspoon of tomato paste.

Throw the pasta.

Cook the sauce over medium heat, stirring occasionally. If necessary, adjust salt.

Add a ladle of the cooking water to the sauce and raise the heat to start thickening the sauce.

As soon as the pasta is cooked just al dente drain it with a slotted spoon and add it to the pan,

generously sprinkling minced parsley.

Sauté over high heat, stirring gently and adding more cooking water if the sauce dries too much.

As soon as the pasta is cooked to perfection serve it immediately decorating the dishes with a sprig of parsley.

Bon appetit!

ADVICES AND NOTES:

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