Calamarata con gamberi e calamari

1️⃣ Prepare the squid and shrimp

If you’re using whole squid, clean them by removing the innards, the transparent cartilage, and the outer skin. Rinse them quickly under running water, dry them thoroughly, and cut the body into rings about 2 cm wide. If necessary, cut the larger tentacles into pieces as well.

Clean the shrimp by removing the shells and, using a toothpick or a small knife, the dark vein on the back. Rinse them quickly and pat them dry with paper towels.

🔍 Chef’s tip: Pat the squid and shrimp dry thoroughly before cooking. If they’re too wet, they’ll quickly lower the pan’s temperature, which may cause them to boil instead of brown.

2️⃣ Prepare the sauce

Wash the cherry tomatoes and cut them in half.

In a large skillet, heat 3 tablespoons of Bartolini Extra Virgin Olive Oil with the garlic clove and the chili pepper.

When the oil is very hot, add the squid and sauté it over high heat for about 2 minutes. Deglaze with white wine and let the alcohol evaporate.

Add the cherry tomatoes, season lightly with salt and pepper, and continue cooking over medium heat for about 8–10 minutes, until the cherry tomatoes are soft and have formed a slightly creamy sauce.

Finally, add the shrimp and let them cook for just 2–3 minutes. Turn off the heat and remove the garlic.

🔍 Chef’s tip: Shrimp cook very quickly. Adding them at the very end keeps them tender and juicy, preventing the typical rubbery texture caused by overcooking.

3️⃣ Cook the Bartolini Calamari Pasta

Bring a large pot of water to a boil, add salt, and cook the Bartolini Pasta Calamari according to the cooking time indicated on the package.

Drain it 1–2 minutes before it’s done cooking, reserving at least one ladleful of the cooking water.

Immediately transfer the pasta to the pan with the sauce.

4️⃣ Toss the calamarata

Turn the heat back on and toss the pasta with the sauce for 1–2 minutes.

Add a little of the pasta cooking water at a time and toss the pasta vigorously in the pan: the starch in the water, along with the cherry tomato sauce and oil, will help create a creamy, rich sauce.

Add the chopped fresh parsley and finish with the remaining 2 tablespoons of Bartolini Extra Virgin Olive Oil.

If desired, add a small amount of grated lemon zest for flavor.

🔍 Chef’s tip: To make the sauce even creamier, mash a few cherry tomatoes with the back of a spoon while they’re cooking. There’s no need to add cream: the cooking liquid, starch, and Bartolini extra virgin olive oil are enough to naturally thicken the sauce.

5️⃣ Plate the food and serve

Serve the calamarata immediately, arranging it on the plates so that the pasta rings and squid rings are visually alternated.

Garnish with a few parsley leaves and, if desired, a final drizzle of Bartolini Extra Virgin Olive Oil.

🔍 Chef’s tip: Calamarata should be served as soon as it’s ready. Waiting too long means losing both the al dente texture of the pasta and the ideal tenderness of the squid and shrimp.

Storage

Calamarata with shrimp and squid tastes best when freshly made.

If you have any leftovers, store them in the refrigerator in an airtight container and eat them within a day, gently reheating them.

It is best not to freeze the dish once it has been seasoned, especially to preserve the texture and quality of the fish.

A first course that brings the Mediterranean to your table

Bartolini’s Pasta Calamari combines squid, shrimp, and cherry tomatoes in a simple yet flavorful recipe. To round out the dish,Bartolini Extra Virgin Olive Oil is used both in cooking and as a finishing touch to bring out the aromas and flavors of the ingredients.