Pasta with Calamari

Pasta with calamari is a simple, flavorful seafood dish. Tender calamari in tomato sauce with peas served over pasta makes a light and satisfying meal.

Prep Time15

Cook Time1 10

Total Time45

Course: Pasta and Rice

Cuisine: Italian

Servings: people

Calories: 558kcal

Author: Adina

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

US - EU

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.

Nutrition