Calamarata

A type of pasta shaped like calamari rings

Calamarata is a traditional Italian pasta variety, notable for its unique shape and texture. It is named after its resemblance to calamari rings, which are a popular seafood dish in Italy. This pasta is often used in recipes that include seafood, particularly calamari, to complement its shape and enhance the dining experience.

Description

Calamarata pasta with calamari

Calamarata pasta is a type of pasta that is shaped like thick rings, similar to the rings of calamari. The pasta is typically made from semolina flour and water, which gives it a firm texture that holds up well in cooking. The rings are usually about 1 to 2 centimeters in height and have a smooth surface.

Culinary Uses

Calamarata is traditionally paired with seafood, especially calamari, to create a dish that highlights the pasta's shape. The pasta is often cooked al dente and then combined with a sauce made from tomato, garlic, olive oil, and white wine. The addition of calamari rings to the dish enhances the visual and textural appeal, making it a popular choice in coastal regions of Italy.

Preparation

To prepare calamarata, the pasta is typically boiled in salted water until it reaches the desired level of doneness. It is then drained and added to a sauce that has been prepared separately. Common ingredients in the sauce include fresh tomatoes, garlic, olive oil, and sometimes chili peppers for a bit of heat. The calamari is usually cleaned and cut into rings, then sautéed briefly before being added to the sauce.

Variations

While the classic preparation involves calamari, calamarata can also be served with other types of seafood, such as shrimp, mussels, or clams. Some variations include the addition of vegetables like zucchini or eggplant, which add color and flavor to the dish.

Related pages

• Pasta
• Italian cuisine
• Calamari
• Seafood