One of the calamarata is called fish based first courses most loved and famous in our country and in the world. The recipe is so easy that it should be impossible to make mistakes, yet someone occasionally runs away.
This first one takes its name from the two ingredients that compose it: squids and pasta that because of its particular shape that reminds of squid rings is called "calamarata".
It's about a Neapolitan recipe now exported throughout Italy and abroad, perfect in the summer, but also for the rest of the year.
The calamarata recipe
First you need to clean the squid removing the head and the tentacles and removing the whole cartilage and the innards.
Then remove the outer skin with your hands and wash everything well. If you are unable to clean the squid or have no time, let your fishmonger do it for you.
Cut the squid into rings as big as the dough and chop the head and the tentacles with a knife.
Meanwhile, in a pan fry a clove of chopped garlic (or whole), also add the fresh chilli and then the calamari and cook for a few minutes blending with the White wine. Then add gods cherry tomatoes cut into wedges and tomato paste and continue cooking for another 10 minutes on a low heat.
Season with salt and pepper and finally add the fresh parsley and the al dente drained pasta and skip it for a minute.
There are many variations of the classic calamarata. You can for example complete the cooking of the calamarata in the oven how to do it especially in restaurants. After having skipped the pasta in the sauce, put it in many single-portion bags and cook it in at 180 ° for 10 minutes.
In many recipes you will also find seafood in addition to the squid and in the Sicilian version also the fried aubergines.