Pasta with calamari is a simple, flavorful, and comforting seafood dish. Tender calamari in a rich tomato sauce with sweet peas is served over pasta, making a delicious, light, and satisfying meal.
Pasta with calamari might seem tricky to make at home - at least, that’s what I used to think. But once I tried this calamari pasta recipe, I realized how easy it actually is!
Whether it's this calamari spaghetti or my favorite Calamari Stew, both are simple dishes that don't require much effort or any special skills. Check out the Fish Stew, too; it's delicious!
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Recipe Ingredients
Calamari: The only kind of calamari available here is frozen calamari tubes. They are cleaned and without any tentacles.
- I always defrost the calamari tubes in the fridge overnight. You can also defrost the calamari by placing the tubes in a freezer bag and placing them in cold water for about 30 minutes or until defrosted.
Pasta: I used spaghetti, but other sorts of pasta would be fine as well.
Vegetables: Onions, garlic, one can of tomatoes, and frozen peas. You will also need fresh or dried rosemary and fresh parsley. Try the White Fish in Tomato Sauce, too.
See the recipe card for full information on ingredients and quantities.
How to make pasta with calamari?
Defrost the calamari tubes in the refrigerator overnight. Or place them in a freezer bag, close it well, place the bag in a bowl with cold water, and let it defrost for about 30 minutes (or as needed).
Finely chop the onion, garlic cloves, and rosemary if using fresh. Set aside.
Step #1: Slice the calamari tubes into rings about 5 mm/ ¼ inch thick.
Step #2: Heat the olive oil in a heavy-bottomed pot and cook the onions for about 5 minutes or until softened. Stir in garlic for 1 minute.
Step #3: Add calamari, tomatoes, vinegar, sugar, rosemary, seasoning, and a bit of water. Simmer, covered, for 30 minutes.
Step #4: Add the peas and simmer for another 10 to 20 minutes until the calamari is tender. Check.
Step #5: In the meantime, cook the pasta.
Step #6: Adjust the taste, add fresh herbs, and serve immediately over pasta.
Try more Mediterranean recipes, such as Sage Chicken, Bolognese Pasta Bake, Zucchini with Pesto, and Tomato Avocado Mozzarella Salad.
Good to know!
When cooking calamari, it’s important to either cook it quickly or for a longer time to keep it tender. If cooked briefly, it stays tender and juicy. But if cooked too long, it becomes tough and rubbery. Cooking it slowly for a longer time helps break down the tough parts and makes it tender. So, it’s all about timing: cook fast for tenderness or cook slow for the right texture.
Calamari versus squid: Calamari is a type of squid, but it’s smaller and more tender. While squid refers to various species, calamari is often used for dishes like calamari rings because of its softer texture.
Store and reheat
To store calamari pasta sauce, let it cool completely and place it in an airtight container in the fridge for up to 1-2 days. It’s preferable to store the sauce without the pasta, but if everything is already mixed, it’s ok, too.
To reheat, warm it in a hot pan for a few minutes or in the oven at 350°F (175°C) until heated through. Avoid microwaving, as it can make the calamari tough.
You can freeze cooked calamari sauce without the pasta. Place it in an airtight container or freezer bag to prevent freezer burn. When reheating, keep in mind that freezing may affect its texture, making it slightly less tender. It’s best to eat it within 1-2 months for the best quality.
What to serve with calamari pasta?
Recipe
Pasta with Calamari
Ingredients
- 1 lb calamari tubes
- 2 tablespoons olive oil
- 1 onion
- 2 garlic cloves
- 1 can chopped tomatoes 14 oz/ 400 g
- 2 tablespoons red wine vinegar
- 1 teaspoon granulated sugar
- 2 sprigs rosemary or ½ teaspoon dried rosemary
- 1 cup frozen peas
- 12.5 oz spaghetti
- a small bunch parsley
- fine sea salt and freshly ground black pepper
Instructions
- Defrost the calamari tubes if frozen, wash them, and pat them dry. Cut them into rings, about ¼ inch/ 5 mm wide. Set aside. Finely chop the onion and set them aside. Mince the garlic cloves, and finely chop the rosemary if using fresh, keep them separated.1 lb calamari tubes + 1 onion + 2 garlic cloves + 2 sprigs rosemary
- Saute onions: Heat the olive oil in a heavy-bottomed skillet and cook the onions on medium-low heat for about 5 minutes or until softened. Add garlic and stir for another minute.2 tablespoons olive oil
- Simmer: Add calamari rings, chopped tomatoes, red wine vinegar, sugar, and rosemary. Add some salt and pepper to taste, bring to a boil, and simmer, covered, for about 40 minutes (Note 1).1 can chopped tomatoes + 2 tablespoons red wine vinegar + 1 teaspoon granulated sugar
- Add the peas and continue simmering, uncovered, for 10 to 20 minutes until the calamari is tender - check. Chop the parsley and add most of it to the pan after you turn off the heat. Adjust the taste with salt and pepper.1 cup frozen peas + a small bunch parsley + fine sea salt and freshly ground black pepper
- In the meantime, cook the spaghetti.12.5 oz spaghetti
- Serve the calamari in tomato sauce over spaghetti and sprinkled with the rest of the parsley.
Notes
- When cooking calamari, you should either cook it quickly or for a longer time to keep it tender. A brief cook keeps it tender and juicy, while overcooking makes it tough. Cooking slowly for a longer period helps break down tough parts and keeps them tender. The key is timing: cook fast for tenderness, or slow for the right texture.
Monica says
This looks amazing!! We love calamari but I've only cooked it a couple of times at home. Sometimes I buy frozen bags of mixed seafood that have calamari in it..does that count? : ) I have to make this!
Adina says
Great! Let me know if you liked it!
Melanie @ Melanie Cooks says
Yes, calamari is really easy to cook! I also for some reason rarely make calamari at home, thanks for the reminder, now I'm craving it! Your recipe is easy to make, yet looks so impressive!
Adina says
Thank you, Melanie. 🙂
Chris Scheuer says
Wow, they're so pretty in a dish like this. I haven't ventured much into calamari but you've got me intrigued!
Adina says
You should try calamari, Chris, if cooked corectly they are really really good.