Venture into the world of seafood pasta with our roundup of 20 Delicious Calamarata Pasta Recipes, perfect for home cooks looking to spice up their dinner routine. Whether you’re craving a quick weeknight meal or a luxurious weekend feast, these recipes promise to deliver flavor-packed dishes that will transport you straight to the Mediterranean coast. Dive in and discover your next favorite seafood pasta creation!
Calamarata Pasta with Squid and Cherry Tomatoes
Today’s the perfect day to whip up something that feels a bit fancy but is surprisingly simple to make. Think tender squid, sweet cherry tomatoes, and that unique calamari-shaped pasta all coming together in one delicious dish.
Ingredients
- 8 oz calamarata pasta
- 1/2 lb squid, cleaned and sliced into rings
- A couple of handfuls of cherry tomatoes, halved
- 2 cloves of garlic, minced
- A splash of olive oil
- A pinch of red pepper flakes
- Salt, just enough to season
- A handful of fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Tip: Save a cup of pasta water before draining.
- While the pasta cooks, heat a splash of olive oil in a large pan over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
- Add the squid to the pan, cooking for about 2 minutes until just opaque. Tip: Overcooking squid makes it rubbery, so keep an eye on it.
- Toss in the cherry tomatoes, cooking for another 2 minutes until they start to soften.
- Drain the pasta and add it to the pan with the squid and tomatoes. If it looks dry, add a splash of the reserved pasta water to loosen it up.
- Season with salt, give everything a good stir, and sprinkle with fresh parsley before serving. Tip: A squeeze of lemon at the end adds a nice brightness.
Serve this dish straight from the pan for a rustic feel, or plate it up fancy with a drizzle of olive oil and extra parsley on top. The pasta’s chewiness paired with the tender squid and burst of sweet tomatoes is a combo you’ll want to make again and again.
Spicy Calamarata Pasta with Garlic and Olive Oil
You’re going to love this Spicy Calamarata Pasta with Garlic and Olive Oil. It’s the perfect dish for when you’re craving something with a bit of a kick and a whole lot of flavor.
Ingredients
- 8 oz of calamarata pasta
- A couple of tablespoons of olive oil
- 4 cloves of garlic, minced
- A pinch of red pepper flakes
- A splash of white wine
- A handful of fresh parsley, chopped
- Salt, just enough to season
Instructions
- Bring a large pot of salted water to a boil. Add the calamarata pasta and cook according to the package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, heat a couple of tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and a pinch of red pepper flakes, sautéing until the garlic is golden, about 1-2 minutes. Tip: Keep an eye on the garlic to prevent burning.
- Drain the pasta, reserving a cup of the pasta water. Add the pasta to the pan with the garlic and oil.
- Pour in a splash of white wine and toss everything together. If the pasta seems dry, add a bit of the reserved pasta water to loosen it up. Tip: The starch in the pasta water helps the sauce cling to the noodles.
- Finish by stirring in the chopped parsley and seasoning with salt to taste. Tip: Fresh parsley adds a bright, fresh flavor that balances the heat.
One bite of this pasta and you’ll be hooked. The spicy kick from the red pepper flakes pairs perfectly with the rich garlic and olive oil, while the calamarata’s unique shape holds onto every bit of sauce. Serve it with a crisp white wine for an extra special touch.
Calamarata Pasta with Seafood Medley
Feeling like treating yourself to something special tonight? This Calamarata Pasta with Seafood Medley is a showstopper that’s surprisingly simple to whip up. Perfect for when you’re craving the ocean’s bounty without the fuss.
Ingredients
- 8 oz Calamarata pasta
- A couple of cloves of garlic, minced
- A splash of olive oil
- 1/2 cup white wine
- 1 cup cherry tomatoes, halved
- A handful of fresh basil, torn
- 1/2 lb mixed seafood (shrimp, scallops, and squid)
- Salt and pepper, just enough to season
- A pinch of red pepper flakes
- 1/2 cup pasta water
Instructions
- Bring a large pot of salted water to a boil. Add the Calamarata pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat a splash of olive oil in a large pan over medium heat. Add the minced garlic and a pinch of red pepper flakes, sautéing until fragrant, about 1 minute.
- Turn the heat to high and add the mixed seafood. Cook for 2 minutes, then pour in the white wine to deglaze the pan. Let it simmer for another 2 minutes.
- Toss in the cherry tomatoes and cook until they start to soften, about 3 minutes. Tip: Don’t overcook the seafood; it should be just opaque.
- Add the drained pasta to the pan with the seafood. Pour in the reserved pasta water and toss everything together. The starch in the water helps the sauce cling to the pasta.
- Finish by stirring in the torn basil leaves. Season with salt and pepper to taste.
Zesty and vibrant, this dish is all about the fresh flavors of the sea. The Calamarata pasta’s rings are perfect for catching bits of seafood and sauce in every bite. Serve it with a crisp white wine and watch it disappear.
Creamy Calamarata Pasta with Mushrooms and Peas
Venturing into the world of pasta dishes that are both comforting and a tad luxurious? This creamy calamarata pasta with mushrooms and peas is your ticket to a delightful dinner that feels special without requiring chef-level skills.
Ingredients
- 8 oz calamarata pasta
- 2 tbsp olive oil
- 1 cup sliced mushrooms
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- A pinch of salt and pepper
- A splash of white wine (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the calamarata pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining; it’s gold for adjusting sauce consistency.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the mushrooms and sauté until they’re golden and have released their moisture, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant. If using, add a splash of white wine to deglaze the pan, scraping up any browned bits.
- Lower the heat and pour in the heavy cream, stirring gently. Let it simmer for 2-3 minutes until slightly thickened. Tip: Keep the heat low to prevent the cream from separating.
- Add the frozen peas and cooked pasta to the skillet, tossing to coat everything in the creamy sauce. If the sauce is too thick, loosen it with a bit of the reserved pasta water.
- Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste. Tip: The cheese adds saltiness, so taste before adding extra salt.
The result? A dish where the creamy sauce clings perfectly to the unique rings of calamarata, with the earthiness of mushrooms and the sweet pop of peas in every bite. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.
Calamarata Pasta with Lobster and Fresh Herbs
Mmm, imagine twirling your fork into a bowl of this luxurious Calamarata Pasta with Lobster and Fresh Herbs. It’s the kind of dish that turns a regular dinner into a special occasion, and guess what? It’s easier to make than you might think.
Ingredients
- 1 pound of calamarata pasta
- 2 live lobsters (about 1.5 pounds each)
- A couple of cloves of garlic, minced
- A splash of olive oil
- 1 cup of dry white wine
- A handful of fresh parsley, chopped
- A handful of fresh basil, chopped
- Salt to get the seasoning just right
- A pinch of red pepper flakes for a little kick
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- While the water heats, prepare the lobsters. Carefully twist off the tails and claws, then chop the tails into medallions.
- Heat a splash of olive oil in a large pan over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
- Add the lobster pieces to the pan, cooking until they turn pink, about 3-4 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
- Pour in the white wine, letting it simmer until reduced by half, about 5 minutes. This concentrates the flavor.
- Meanwhile, cook the pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
- Add the drained pasta to the lobster pan, tossing everything together. If needed, use a bit of the reserved pasta water to loosen the sauce.
- Stir in the fresh herbs, giving one final toss to combine. Tip: Adding herbs at the end preserves their vibrant color and flavor.
- Season with salt to taste, and serve immediately. Tip: A squeeze of lemon juice right before serving can brighten up the dish.
Just like that, you’ve got a dish that’s as impressive as it is delicious. The pasta’s thick rings hug the succulent lobster pieces, while the fresh herbs add a burst of freshness. Serve it with a crisp white wine and watch it disappear.
Garlic Butter Calamarata Pasta with Shrimp
Ever find yourself craving something that’s both comforting and a bit fancy? This garlic butter calamarata pasta with shrimp is your answer—quick to whip up but feels like a restaurant dish.
Ingredients
- 8 oz calamarata pasta
- 1 lb shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- A splash of white wine
- A couple of tbsp olive oil
- Salt and pepper, just enough to season
- A handful of parsley, chopped
- 1/2 cup grated Parmesan
Instructions
- Bring a large pot of salted water to a boil. Add the calamarata pasta and cook according to package instructions until al dente. Tip: Save a cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook until pink, about 2 minutes per side. Remove and set aside.
- In the same skillet, melt the butter. Add the minced garlic and cook until fragrant, about 30 seconds. Tip: Don’t let the garlic brown or it’ll turn bitter.
- Pour in a splash of white wine and let it simmer for a minute to reduce slightly.
- Add the drained pasta to the skillet, tossing to coat in the garlic butter sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
- Stir in the cooked shrimp, half the parsley, and half the Parmesan. Toss everything together until well combined. Tip: The residual heat will warm the shrimp through without overcooking them.
- Serve immediately, garnished with the remaining parsley and Parmesan.
Buttery, garlicky, and with just the right bite from the pasta, this dish is a crowd-pleaser. Try serving it with a crisp green salad to round out the meal.
Calamarata Pasta with Clams and White Wine Sauce
Mmm, imagine twirling your fork into a bowl of perfectly cooked calamari-shaped pasta, tossed with tender clams and a light, garlicky white wine sauce. It’s the kind of dish that feels fancy but comes together in no time, perfect for a weeknight dinner that tastes like a weekend splurge.
Ingredients
- 8 oz calamarata pasta
- 1 lb fresh clams, scrubbed
- 2 cloves garlic, minced
- A splash of olive oil
- A couple of glugs of dry white wine (about 1/2 cup)
- A pinch of red pepper flakes
- A handful of fresh parsley, chopped
- Salt, just enough to season
Instructions
- Bring a large pot of salted water to a boil. Add the calamarata pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining; you might need it to loosen the sauce.
- While the pasta cooks, heat a splash of olive oil in a large pan over medium heat. Add the minced garlic and a pinch of red pepper flakes, sautéing until fragrant, about 30 seconds. Tip: Don’t let the garlic brown, or it’ll turn bitter.
- Add the clams to the pan, followed by a couple of glugs of white wine. Cover the pan and let the clams steam until they open, about 5-7 minutes. Discard any clams that don’t open. Tip: Give the pan a gentle shake now and then to help the clams cook evenly.
- Toss the drained pasta into the pan with the clams. Add a handful of chopped parsley and a splash of the reserved pasta water if needed to bring everything together. Serve immediately.
Zesty and briny, this dish is all about the fresh flavors of the sea. Try serving it with a side of crusty bread to soak up every last drop of that delicious sauce.
Tomato Basil Calamarata Pasta with Fresh Mozzarella
Perfect for those nights when you’re craving something hearty yet fresh, this Tomato Basil Calamarata Pasta with Fresh Mozzarella is a crowd-pleaser. You’ll love how the juicy tomatoes and fragrant basil come together with the creamy mozzarella.
Ingredients
- 8 oz calamarata pasta
- A couple of tablespoons of olive oil
- 3 cloves of garlic, minced
- A pinch of red pepper flakes
- 2 cups of cherry tomatoes, halved
- A handful of fresh basil leaves, torn
- 8 oz fresh mozzarella, cubed
- Salt to season
Instructions
- Bring a large pot of salted water to a boil and cook the calamarata pasta according to package instructions until al dente, about 9 minutes.
- While the pasta cooks, heat a couple of tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and a pinch of red pepper flakes, sautéing until fragrant, about 1 minute.
- Toss in the halved cherry tomatoes and cook until they start to soften and release their juices, about 5 minutes. Tip: Don’t stir too much to let them char slightly for extra flavor.
- Drain the pasta, reserving a splash of pasta water. Add the pasta to the skillet with the tomatoes.
- Throw in the torn basil leaves and cubed fresh mozzarella, gently tossing everything together. The residual heat will melt the mozzarella slightly. Tip: Add a splash of pasta water if needed to loosen the sauce.
- Season with salt to taste and give it one final gentle toss. Tip: Let it sit for a minute off the heat to let the flavors meld.
Kick back and enjoy the creamy, tangy, and slightly spicy flavors of this dish. Serve it with a crisp white wine or a simple green salad for a complete meal.
Calamarata Pasta with Anchovies and Breadcrumbs
Zesty and full of flavor, this Calamarata Pasta with Anchovies and Breadcrumbs is a dish that’ll transport you straight to the Mediterranean coast. Perfect for a quick weeknight dinner or a fancy weekend feast, it’s all about simple ingredients coming together in the most delicious way.
Ingredients
- 8 oz Calamarata pasta
- A couple of anchovy fillets
- 1/2 cup breadcrumbs
- A splash of olive oil
- 2 cloves of garlic, minced
- A pinch of red pepper flakes
- A handful of parsley, chopped
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the Calamarata pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining.
- While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the minced garlic and anchovy fillets, stirring until the anchovies dissolve into the oil, about 2 minutes.
- Add the breadcrumbs and a pinch of red pepper flakes to the skillet. Toast, stirring constantly, until the breadcrumbs are golden and crispy, about 3-4 minutes. Tip: Keep an eye on them to prevent burning.
- Drain the pasta and add it directly to the skillet with the breadcrumb mixture. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce.
- Stir in the chopped parsley and serve immediately. Tip: For an extra crunch, sprinkle some additional toasted breadcrumbs on top before serving.
Creamy from the anchovies, crispy from the breadcrumbs, and with just the right amount of heat, this pasta is a texture lover’s dream. Try serving it with a side of roasted vegetables or a simple green salad for a complete meal.
Lemon Garlic Calamarata Pasta with Grilled Calamari
Unbelievably easy and packed with flavor, this Lemon Garlic Calamarata Pasta with Grilled Calamari is your next weeknight dinner hero. You’ll love how the tangy lemon and bold garlic come together with perfectly grilled calamari.
Ingredients
- 8 oz calamarata pasta
- 1 lb calamari, cleaned and sliced into rings
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- A splash of white wine
- A couple of fresh parsley sprigs, chopped
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the calamarata pasta and cook according to package instructions until al dente, about 9 minutes. Tip: Save a cup of pasta water before draining.
- While the pasta cooks, heat a grill pan over medium-high heat. Toss the calamari rings with a tablespoon of olive oil, salt, and pepper. Grill for 2 minutes per side until just opaque. Tip: Don’t overcook, or they’ll get rubbery.
- In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
- Add the cooked pasta to the skillet with the garlic. Stir in the lemon zest, lemon juice, and a splash of white wine. Toss everything together, adding a bit of the reserved pasta water if it looks dry.
- Fold in the grilled calamari and chopped parsley. Season with salt and pepper to taste. Give it one final toss to combine everything evenly.
This dish is all about the contrast between the tender, slightly chewy calamari and the al dente pasta, with the lemon and garlic bringing a bright, zesty punch. Try serving it with a sprinkle of red pepper flakes for an extra kick.
Calamarata Pasta with Spicy Sausage and Kale
Wow, have you ever had one of those days where you crave something hearty, spicy, and just a little bit fancy? This Calamarata Pasta with Spicy Sausage and Kale is your answer—it’s like a hug in a bowl.
Ingredients
- 8 oz Calamarata pasta
- 2 spicy Italian sausages, casings removed
- A couple of cups of kale, roughly chopped
- 2 cloves garlic, minced
- A splash of olive oil
- 1/2 cup chicken broth
- A pinch of red pepper flakes
- Salt, just enough to season
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the Calamarata pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining.
- While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned, about 5 minutes.
- Toss in the minced garlic and a pinch of red pepper flakes, stirring for about 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
- Add the kale and chicken broth to the skillet. Cover and let the kale wilt for about 2 minutes. Tip: If you like your kale with a bit more bite, just cook it for a minute less.
- Drain the pasta and add it to the skillet, tossing everything together. If it looks a bit dry, add a splash of the reserved pasta water to loosen it up.
- Sprinkle with grated Parmesan cheese and give it one final toss. Serve hot.
Zesty, spicy, and packed with textures from the chewy pasta to the crispy kale, this dish is a winner. Try topping it with an extra sprinkle of Parmesan and a drizzle of olive oil for that restaurant-quality finish.
Pesto Calamarata Pasta with Sun-Dried Tomatoes
Delicious doesn’t even begin to describe this pesto calamarata pasta with sun-dried tomatoes. It’s the kind of dish that feels fancy but is surprisingly simple to whip up on a busy weeknight.
Ingredients
- 12 oz calamarata pasta
- A couple of tablespoons of olive oil
- 3 cloves of garlic, minced
- A splash of white wine
- 1 cup of basil pesto
- 1/2 cup of sun-dried tomatoes, chopped
- A pinch of red pepper flakes
- Salt, just enough to season
- 1/2 cup of grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the calamarata pasta and cook according to package instructions until al dente, about 10-12 minutes.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Tip: Don’t let the oil smoke; it should shimmer when ready.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in a splash of white wine to deglaze the pan, scraping up any bits stuck to the bottom.
- Stir in the basil pesto and chopped sun-dried tomatoes, heating through for about 2 minutes. Tip: If the pesto is too thick, loosen it with a tablespoon of pasta water.
- Drain the pasta, reserving a cup of pasta water, then add the pasta to the skillet.
- Toss everything together, adding a pinch of red pepper flakes and salt to taste. Tip: The reserved pasta water can help adjust the sauce’s consistency.
- Sprinkle with grated Parmesan cheese before serving.
Great for a cozy dinner, this pasta boasts a creamy texture with a punch of flavor from the sun-dried tomatoes and pesto. Try serving it with a side of crusty bread to soak up any extra sauce.
Calamarata Pasta with Crab Meat and Lemon Zest
Oh, you’re going to love this dish! It’s a perfect blend of seafood and pasta, with a bright kick from lemon zest. Ideal for a summer dinner that feels a bit fancy but is totally doable.
Ingredients
- 8 oz calamarata pasta
- 1 cup of crab meat, picked over for shells
- Zest of 1 lemon
- 2 tbsp olive oil
- A couple of garlic cloves, minced
- A splash of white wine
- Salt, just a pinch
- Red pepper flakes, a tiny sprinkle
- A handful of fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Add the calamarata pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large pan over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Don’t let the garlic brown or it’ll turn bitter.
- Add the crab meat to the pan, gently stirring to warm through, about 2 minutes. Pour in the white wine and let it simmer for another minute to reduce slightly.
- Drain the pasta and add it directly to the pan with the crab. Toss everything together, adding a splash of the reserved pasta water if it looks dry. Tip: The starch in the pasta water helps the sauce cling to the noodles.
- Remove from heat and stir in the lemon zest and chopped parsley. Give it a final toss and season with a pinch of salt if needed.
Serve this dish immediately for the best texture—the pasta should be tender but still have a bite, and the crab meat stays juicy. The lemon zest adds a fresh, zingy contrast to the rich seafood. Try topping it with a little extra parsley and a drizzle of olive oil for a beautiful finish.
Roasted Red Pepper Calamarata Pasta with Feta
Unbelievably easy and packed with flavor, this roasted red pepper calamarata pasta with feta is your next weeknight dinner hero. You’ll love how the smoky peppers and tangy feta come together in this dish.
Ingredients
- 12 oz calamarata pasta
- 2 large red bell peppers
- 2 tbsp olive oil
- 3 cloves garlic, minced
- A pinch of red pepper flakes
- 1/2 cup crumbled feta cheese
- A splash of pasta water
- Salt to season
Instructions
- Preheat your oven to 425°F. Place the whole red bell peppers on a baking sheet and roast for about 25 minutes, until the skins are charred and blistered.
- While the peppers roast, bring a large pot of salted water to a boil. Add the calamarata pasta and cook according to package instructions until al dente. Reserve a splash of pasta water before draining.
- Once the peppers are done, let them cool slightly, then peel off the skins, remove the seeds, and slice into thin strips.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and a pinch of red pepper flakes, sautéing for about 1 minute until fragrant.
- Add the sliced roasted peppers to the skillet and stir to combine with the garlic and oil. Cook for another 2 minutes.
- Toss in the cooked pasta and a splash of the reserved pasta water, stirring everything together until the pasta is well coated.
- Remove from heat and sprinkle the crumbled feta cheese over the top, letting it melt slightly from the residual heat.
- Season with a little salt if needed, and give it one final gentle toss.
Zesty and vibrant, this pasta dish boasts a perfect balance of smoky sweetness from the peppers and a creamy saltiness from the feta. Try serving it with a sprinkle of fresh basil or a drizzle of balsamic glaze for an extra flavor punch.
Calamarata Pasta with Mussels and Saffron
Alright, let’s dive into making this stunning Calamarata Pasta with Mussels and Saffron. It’s a dish that brings the ocean to your plate with a golden hue that’ll make your Instagram followers jealous.
Ingredients
- 8 oz Calamarata pasta
- 1 lb mussels, cleaned and debearded
- A pinch of saffron threads
- 2 cloves garlic, minced
- A splash of white wine
- 2 tbsp olive oil
- A couple of cherry tomatoes, halved
- Salt, just enough to season
Instructions
- Bring a large pot of salted water to a boil. Add the Calamarata pasta and cook for about 10 minutes, or until al dente. Tip: Save a cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the mussels to the pan, followed by a splash of white wine. Cover and let steam for about 5 minutes, or until the mussels open. Discard any that don’t open.
- Stir in the cherry tomatoes and a pinch of saffron threads. Let it simmer for another 2 minutes to blend the flavors.
- Drain the pasta and add it to the pan with the mussels. Toss everything together, adding a bit of the reserved pasta water if needed to loosen the sauce.
Perfectly al dente pasta meets the tender mussels in a sauce that’s rich with the aroma of saffron and garlic. Serve it with a sprinkle of fresh parsley on top for that extra pop of color and flavor.
Black Ink Calamarata Pasta with Scallops
Perfect for a fancy dinner that’s surprisingly easy to whip up, this Black Ink Calamarata Pasta with Scallops is a showstopper. You’ll love how the rich, seafood flavors come together in this dish.
Ingredients
- 8 oz black ink calamarata pasta
- 1 lb fresh scallops, patted dry
- 2 tbsp olive oil
- 3 cloves garlic, minced
- A splash of white wine
- A couple of tbsp unsalted butter
- Salt and freshly ground black pepper
- A handful of fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Add the black ink calamarata pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve a cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper, then sear for 2 minutes on each side until golden. Tip: Don’t overcrowd the pan to get a perfect sear.
- Remove the scallops and set aside. In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
- Pour in a splash of white wine to deglaze the pan, scraping up any browned bits. Let it simmer for a minute.
- Reduce heat to low, stir in butter until melted. Add the drained pasta and toss to coat, adding reserved pasta water as needed to loosen the sauce.
- Return the scallops to the skillet, gently tossing to combine. Sprinkle with chopped parsley before serving. Tip: Serve immediately for the best texture.
You’ll love the tender scallops against the slightly chewy pasta, all coated in a buttery, garlicky sauce. Try garnishing with extra parsley and a squeeze of lemon for a bright finish.
Calamarata Pasta with Eggplant and Ricotta Salata
Another day, another delicious pasta dish to add to your weeknight rotation. This Calamarata Pasta with Eggplant and Ricotta Salata is a game-changer, combining hearty pasta with creamy ricotta and tender eggplant for a meal that’s as satisfying as it is simple.
Ingredients
- 8 oz Calamarata pasta
- 1 medium eggplant, diced into 1-inch cubes
- 2 tbsp olive oil
- 2 cloves garlic, minced
- A pinch of red pepper flakes
- 1/2 cup ricotta salata, crumbled
- A handful of fresh basil, torn
- Salt, to season
Instructions
- Bring a large pot of salted water to a boil. Add the Calamarata pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Save a cup of pasta water before draining for later use.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced eggplant and cook until golden and tender, about 8-10 minutes. Tip: Don’t overcrowd the skillet to ensure the eggplant gets nicely browned.
- Add the minced garlic and a pinch of red pepper flakes to the skillet with the eggplant. Cook for another minute until fragrant.
- Drain the pasta and add it to the skillet with the eggplant. Toss everything together, adding a splash of the reserved pasta water if needed to bring it all together.
- Remove from heat and stir in the crumbled ricotta salata and torn basil. Season with salt to taste. Tip: The ricotta salata is salty, so go easy on the additional salt.
Creamy, tangy, and with just the right amount of bite, this pasta is a textural dream. Serve it with an extra sprinkle of ricotta salata on top and a side of crusty bread to soak up all the deliciousness.
Truffle Oil Calamarata Pasta with Wild Mushrooms
Today’s the perfect day to whip up something that feels a bit fancy but is totally doable on a weeknight. Truffle oil calamarata pasta with wild mushrooms is that dish—rich, earthy, and oh-so-satisfying.
Ingredients
- 8 oz calamarata pasta
- 2 cups mixed wild mushrooms, sliced
- 2 tbsp olive oil
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- A splash of white wine
- 1/2 cup heavy cream
- A couple of tbsp truffle oil
- Salt and freshly ground black pepper
- A handful of fresh parsley, chopped
- Grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the calamarata pasta and cook according to package instructions until al dente. Reserve a cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shallot and garlic, sautéing until soft, about 2 minutes.
- Add the wild mushrooms to the skillet. Cook, stirring occasionally, until they’re golden and have released their moisture, about 5 minutes.
- Pour in a splash of white wine to deglaze the pan, scraping up any browned bits. Let it simmer until the wine is mostly evaporated.
- Stir in the heavy cream and let the mixture simmer for a couple of minutes until slightly thickened. Season with salt and pepper.
- Add the cooked pasta to the skillet along with a bit of the reserved pasta water. Toss everything together until the pasta is well coated.
- Drizzle with truffle oil and toss again. Tip: The truffle oil is potent, so start with a little and add more to taste.
- Garnish with chopped parsley and serve with grated Parmesan on the side. Tip: For an extra touch, serve with a side of crusty bread to soak up the sauce.
Every bite of this pasta is a mix of creamy, earthy, and slightly nutty flavors, with the truffle oil adding that luxurious finish. Try topping it with an extra drizzle of truffle oil right before serving for an even more decadent experience.
Calamarata Pasta with Pancetta and Peas
Craving something hearty yet simple for dinner? This Calamarata Pasta with Pancetta and Peas is your go-to dish, blending rich flavors with a comforting texture that feels like a hug in a bowl.
Ingredients
- 8 oz calamarata pasta
- 4 oz pancetta, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- A splash of olive oil
- A couple of tablespoons of grated Parmesan
- Salt and freshly ground black pepper, just a pinch of each
Instructions
- Bring a large pot of salted water to a boil. Add the calamarata pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Save a cup of pasta water before draining; it’s gold for adjusting sauce consistency.
- While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5 minutes. Tip: Don’t rush this step; crispy pancetta adds a delightful texture.
- Add the minced garlic to the skillet with the pancetta and sauté for about 30 seconds, just until fragrant. Be careful not to burn it!
- Toss in the frozen peas, stirring everything together for about 2 minutes until the peas are heated through. Tip: Frozen peas are a time-saver and just as nutritious as fresh.
- Drain the pasta and add it directly to the skillet with the pancetta and peas. Stir well to combine, adding a splash of the reserved pasta water if needed to loosen the mixture.
- Finish with a couple of tablespoons of grated Parmesan, and a pinch of salt and pepper. Give it one final stir to melt the cheese into the pasta.
Great for a cozy night in, this dish offers a perfect balance of salty pancetta, sweet peas, and cheesy goodness. Serve it with a side of crusty bread to scoop up every last bit of flavor.
Arrabbiata Style Calamarata Pasta with Chili Flakes
Zesty and bold, this arrabbiata style calamarata pasta is your go-to for a spicy, comforting meal. You’ll love how the chili flakes kick things up a notch, making it perfect for those who crave a little heat.
Ingredients
- 8 oz calamarata pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 tsp chili flakes (or more if you like it spicy)
- a splash of white wine
- 1 can (14 oz) crushed tomatoes
- a couple of fresh basil leaves, torn
- salt, to season
Instructions
- Bring a large pot of salted water to a boil. Add the calamarata pasta and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve a cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and chili flakes, sautéing for about 1 minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
- Pour in a splash of white wine, letting it simmer for 30 seconds to reduce slightly.
- Stir in the crushed tomatoes and let the sauce simmer for 10 minutes, stirring occasionally. Tip: If the sauce thickens too much, loosen it with a bit of the reserved pasta water.
- Add the drained pasta to the skillet, tossing to coat evenly in the sauce. Season with salt to taste.
- Garnish with torn basil leaves before serving.
Hearty and vibrant, this dish boasts a perfect balance of spicy and tangy flavors. Serve it with a sprinkle of extra chili flakes on top for an added kick, or pair with a crisp green salad to round out the meal.
Conclusion
Savory, succulent, and simply irresistible, our roundup of 20 Delicious Calamarata Pasta Recipes is a treasure trove for seafood enthusiasts. Whether you’re craving something classic or adventurous, there’s a dish here to delight your palate. We’d love to hear which recipes captured your heart—drop a comment below! And if you found this collection inspiring, don’t forget to share the love on Pinterest. Happy cooking!
