“CALAMARATA” PASTA

Realizada por@clarapvillalon
When they talk about “calamarata” in Italy, they are referring to the type of pasta that simulates the rings of squid, but in reality this recipe can be made with any type of pasta. The sauce, made from tomatoes and squid, is very simple to prepare and takes us directly to Naples.
Servings 4 people
Prep Time33 mins
Tiempo de cocinado25 mins

Productos con los que prepararla

Ingredients

  • 1 garlic clove (8 g)
  • 45 ml extra virgin olive oil (3 tbsp.)
  • 550 g lace or small squid
  • 100 ml white wine (½ glass)
  • 90 g crushed tomato (4 tbsp.)
  • 300 g cherry tomatoes
  • Salt to taste
  • Black pepper to taste
  • 6 branches of fresh parsley
  • 400 g squid paste (or any other)

Instructions

  • Put the blade accessory in the Chefbot, add the chopped garlic clove and program 10 seconds at speed 7.
  • Use the spatula to remove any sticky material from the walls and replace the blade accessory with the stir paddle accessory.
  • Add the oil and cook for 5 minutes at 100ºC, speed 1.
  • Add the tips, previously washed and without the inner feather, and cook for 5 minutes at 120ºC, speed 1.
  • Add the wine and crushed tomato and cook for 10 minutes at 120ºC, speed 1.
  • Finally, add the cherry tomatoes cut in half, salt, sugar and black pepper and cook at 70ºC for 5 minutes, speed 1. The sauce is now ready.
  • Cook the pasta in a pan with plenty of salted water until it is al dente, following the manufacturer’s guidelines. Drain well and mix with the sauce. Finish with some chopped parsley.

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