Seafood puttanesca calamarata

• 3 + 1/2 oz of calamarata pasta (320 g)

• 7 oz of squid, cleaned and sliced into rings (200 g)

• 7 oz of swordfish, cut into cubes (200 g)

• 7 oz of shrimp, cleaned (200 g)

• 14 oz of peeled tomatoes or fresh cherry tomatoes (400 g)

• 1 + 3/4 oz Gaeta olives, pitted and halved (50 g)

• 2 tablespoons capers, rinsed

• 2 garlic cloves, minced

• 2 anchovy fillets

• 1 chili pepper, fresh or dried

• 4 tablespoons olive oil

• Fresh parsley, chopped

• Salt and pepper to taste

1. Bring a large pot of salted water to a boil and cook the calamarata pasta until al dente.

2. In a large skillet, heat half of the olive oil over medium heat. Add the squid and sear for about 3 minutes. Then add the swordfish and shrimp, stirring occasionally. Remove everything from the pan and set aside.

3. In the same skillet, add the remaining olive oil, minced garlic, halved chili pepper, parsley stems, capers, olives, and anchovies. Sauté gently over low heat for a few minutes to release the flavors.

4. Add the crushed peeled tomatoes and cook for about 20 minutes.

5. Add the pasta to the sauce along with the seafood. Mix well to combine. If needed, add a bit of the pasta cooking water to achieve a creamy texture.

6. Remove from heat and stir in the chopped fresh parsley.

7. Plate the pasta and garnish with extra parsley if desired.

Enjoy your meal! 🍝