Seafood puttanesca-style calamarata

Ingredients (serves 4)

• 11 + 1/4 oz of calamarata pasta (320 g)

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

• 7 oz of swordfish, diced (200 g)

• 7 oz of shrimp, cleaned (200 g)

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

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

• 2 tbsp of capers, rinsed

• 2 garlic cloves, minced

• 2 anchovy fillets

• 1 chili pepper, fresh or dried

• 4 tbsp of olive oil

• Fresh parsley, chopped

• Salt and pepper to taste

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

• In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the squid and cook for about 3 minutes. Then add the swordfish and shrimp, sautéing briefly until just cooked. Remove everything from the pan and set aside.

• In the same skillet, add the remaining olive oil, minced garlic, halved chili pepper, parsley stems, capers, olives, and anchovy fillets. Let it all simmer gently over low heat until fragrant.

• Add the crushed peeled tomatoes (or cherry tomatoes) and cook the sauce for about 20 minutes.

• Return the seafood and the cooked calamarata to the skillet. Toss everything together over low heat. Add a splash of pasta water if needed to make the sauce creamy and cohesive.

• Remove from heat and stir in chopped fresh parsley.

• Plate the calamarata and garnish with additional parsley if desired.