Seafood puttanesca-style calamarata
INGREDIENTS
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
INSTRUCTIONS
-
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.
