Why You’ll Love This Recipe
- Authentic Italian Flavor: Combines traditional ingredients like olive oil, garlic, and tomatoes for a genuine taste of Italy.
- Quick and Easy: With a straightforward preparation, this dish is perfect for both weeknight dinners and special occasions.
- Healthy and Nutritious: Calamari is a low-calorie source of protein, and the tomato-based sauce adds beneficial antioxidants.
- Versatile: Pairs well with various types of pasta or can be enjoyed on its own with crusty bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons olive oil
- 1 yellow onion, thinly sliced
- 1 serrano chili pepper, thinly sliced
- 3 cloves garlic, crushed or minced
- 1 anchovy fillet
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt, plus more to taste
- ½ cup dry white wine
- 1 cup clam juice
- 6 cups crushed or pureed Italian plum tomatoes
- ½ teaspoon dried oregano
- 2 pounds calamari (squid), cleaned and cut into ½-inch rings
- ¼ cup freshly chopped Italian parsley
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
- 1 pound pasta (such as linguine or spaghetti)
Directions
-
Prepare the Sauce:
- Heat olive oil in a large saucepan over medium-high heat.
- Add sliced onion, serrano chili, garlic, anchovy fillet, red pepper flakes, and kosher salt. Cook, stirring frequently, until the onions and garlic are translucent and fragrant, approximately 3 to 4 minutes.
-
Deglaze and Simmer:
- Pour in the dry white wine, stirring to deglaze the pan. Allow the wine to reduce by half, which should take about 3 to 5 minutes.
- Add clam juice, crushed tomatoes, and dried oregano. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer gently for 15 minutes to allow the flavors to meld.
-
Cook the Pasta:
- While the sauce is simmering, bring a large pot of lightly salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
-
Add Calamari to the Sauce:
- Stir the calamari rings into the simmering tomato sauce. Continue to cook until the calamari is opaque and tender, approximately 2 to 3 minutes. Be careful not to overcook, as calamari can become tough.
-
Combine and Serve:
- Taste the sauce and adjust seasoning with additional salt if needed.
- Toss the cooked pasta with the calamari marinara sauce until well coated.
- Serve immediately, garnished with freshly chopped parsley and a sprinkle of grated Parmigiano-Reggiano cheese.
Servings and Timing
- Servings: 4
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Spicy Arrabbiata Twist: Increase the amount of red pepper flakes and add a dash of hot sauce to create a spicier version reminiscent of arrabbiata sauce.
- Herb-Enriched Flavor: Incorporate fresh basil or thyme along with the parsley for an added layer of herbal aroma.
- Creamy Indulgence: Stir in a splash of heavy cream at the end of cooking for a richer, creamier sauce.
- Seafood Medley: Enhance the dish by adding other seafood such as shrimp, mussels, or clams along with the calamari.
Storage/Reheating
- Storage: Allow any leftovers to cool completely before transferring to an airtight container. Refrigerate for up to 2 days.
- Reheating: Gently reheat in a saucepan over medium heat until warmed through. Add a splash of water or broth if the sauce has thickened too much.
FAQs
What type of wine is best for this recipe?
A dry white wine such as Sauvignon Blanc or Pinot Grigio works well, adding acidity and depth to the sauce.
Can I use frozen calamari?
Yes, frozen calamari is a convenient option. Ensure it’s properly thawed and drained before cooking.
How do I prevent the calamari from becoming rubbery?
Cook the calamari briefly, just until it turns opaque. Overcooking can lead to a tough texture.
Is there a substitute for clam juice?
If clam juice is unavailable, you can use fish stock or a mild vegetable broth as an alternative.
Can I make this dish ahead of time?
The sauce can be prepared in advance and refrigerated. Add the calamari and cook the pasta just before serving to ensure optimal
Calamari Marinara
Calamari Marinara is a classic Italian seafood dish featuring tender squid simmered in a rich tomato sauce infused with garlic, white wine, and chili peppers. This flavorful and comforting dish pairs beautifully with pasta or crusty bread, making it perfect for both weeknight meals and special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: Italian
Ingredients
For the Marinara Sauce:
- 2 tbsp olive oil
- 1 yellow onion, thinly sliced
- 1 serrano chili pepper, thinly sliced (optional, for heat)
- 3 cloves garlic, minced
- 1 anchovy fillet (adds umami, optional)
- ½ tsp red pepper flakes
- ½ tsp kosher salt, plus more to taste
- ½ cup dry white wine
- 1 cup clam juice (or seafood stock)
- 6 cups crushed Italian plum tomatoes
- ½ tsp dried oregano
For the Calamari & Pasta:
- 2 lbs calamari (squid), cleaned and cut into ½-inch rings
- ¼ cup chopped fresh Italian parsley
- 1 tbsp freshly grated Parmigiano-Reggiano cheese
- 1 lb pasta (linguine, spaghetti, or fettuccine)
Instructions
Prepare the Sauce:
- Heat olive oil in a large deep skillet or saucepan over medium heat.
- Add onion, serrano chili, garlic, anchovy fillet, red pepper flakes, and salt.
- Sauté until onions soften and garlic is fragrant (about 3-4 minutes).
2. Deglaze and Simmer:
- Pour in the white wine, scraping the pan to deglaze.
- Let the wine reduce by half (about 3-5 minutes).
- Stir in clam juice, crushed tomatoes, and oregano.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes, allowing flavors to meld.
3. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente, according to package instructions.
- Drain and set aside.
4. Add the Calamari:
- Stir calamari rings into the simmering sauce.
- Cook for 2-3 minutes, until the calamari turns opaque and tender.
- Be careful not to overcook, as it can become rubbery.
5. Serve:
- Taste the sauce and adjust seasoning with more salt if needed.
- Toss the cooked pasta with the marinara sauce until well coated.
- Garnish with fresh parsley and grated Parmigiano-Reggiano.
- Serve immediately with crusty Italian bread or garlic bread.
