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Fish, Italy

Calamarata with squid and cherry tomatoes

Calamarata with squid and cherry tomatoes is an Italian pasta dish for 4, ready in 35 minutes, easy to make, at €3.50 per serving. The trick is cooking the squid correctly, seared fast over high heat so it stays tender, never halfway cooked, or it turns rubbery.

Let's talk calamarata, those big pasta rings that look like the squid they're sautéed with, cherry tomatoes and parsley.

Calamarata with squid and cherry tomatoes
Total time
35 min
Difficulty
Easy
Cost per person
€3.50
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Summer

Those big calamarata rings echo the shape of the squid they're served with, which is really the point of this dish. The sauce stays simple, crushed cherry tomatoes, garlic, a touch of chili and white wine, so the briny flavor of the quickly seared squid can come through. Fresh parsley adds the lift the dish would otherwise miss.

This is a weeknight dish that breaks the routine without demanding any real technique, perfect on a summer evening when cherry tomatoes are sweet and you want something that tastes like the sea. Mon Chou suggests it for adults and curious teens, since kids are often less enthusiastic about squid.

The ingredients

4 people

Pantry

  • Calamarata or paccheri pastaoften in the pantry 360 g
  • White wineoften in the pantry 10 cl
  • Dried chilioften in the pantry 1 pinch
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fish counter

  • Squid, cut into rings and tentacle pieces 600 g

Fruits and vegetables

  • Cherry tomatoes 400 g
  • Garlic 2 cloves
  • Parsley 6 sprigs

Allergens Gluten, Mollusks

The step by step recipe

  1. Pat the squid dry with paper towels.

    Wet squid boils instead of searing.

  2. Heat the oil with the garlic and chili, then sear the squid over high heat. 3 min

    Sear the squid in two batches, the pan keeps its heat and the squid browns instead of boiling.

  3. Deglaze with the white wine, add the halved cherry tomatoes and let them break down. 12 min

    Crush a few tomatoes to release juice that binds the sauce.

  4. Cook the calamarata in salted boiling water. 12 min

    Taste a piece of pasta 2 minutes before the end, these big shapes stay firm longer than you'd expect.

  5. Toss the pasta with the sauce, scatter with parsley and serve.

    Pour a ladle of pasta water into the pan, the starch binds the oil and tomato into a creamy sauce.

Our tips to get it right

  • Buy squid already cut into rings and tentacle pieces, it saves prep work and cooks more evenly.
  • Use a wide pan to sear the squid, crowding the pan makes it stew in its own liquid instead of browning.
  • Always save a bit of pasta water before draining, it's what pulls the sauce together at the end.

The variations

  • Swap the squid for peeled shrimp, they cook even faster, just two minutes is enough.
  • For a seafood free version, use sliced button mushrooms seared the same way, the texture comes surprisingly close.
  • To save time, use canned halved cherry tomatoes and skip the cutting step.

What to serve it with

  • An arugula salad with lemon
  • A glass of dry white wine
  • Crusty bread for the sauce

Storage

Store leftovers in a sealed container in the fridge for up to 2 days, the squid firms up quickly after that. Reheat gently in a pan with a splash of water to loosen the sauce, avoid the microwave which makes squid rubbery. Freezing isn't recommended, squid loses its texture once thawed.

Questions about this dish

Can you use frozen squid?

Yes, thaw the squid completely in the fridge and pat it very dry before searing. Any leftover moisture will make it boil instead of brown.

Can you make the tomato sauce ahead of time?

Yes, make the cherry tomato sauce up to a day ahead and reheat it gently. Sear the squid at the last minute so it stays tender.

What pasta can replace calamarata if you can't find it?

Paccheri works perfectly, they're similar large tubes. Rigatoni is also a fine substitute in a pinch.

How do you know when the squid is cooked right?

It should stay three minutes over high heat, just enough to turn opaque and lightly brown at the edges. Any longer, short of a full 30 minute simmer, and it toughens up.

How long does it take to make a calamarata with squid and cherry tomatoes?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a calamarata with squid and cherry tomatoes?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a calamarata with squid and cherry tomatoes cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, mollusks. Always check the labels of the products you buy.

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