If you’re a seafood lover, prepare to embark on a delightful culinary journey with our Calamari Puttanesca. This Italian-inspired dish combines the briny goodness of the ocean with the rich tang of puttanesca sauce, delivering a meal that is bold, flavorful, and truly unforgettable. Imagine tender calamari rings enveloped in a luscious sauce of tomatoes, olives, and capers, with just the right hint of herbal notes from oregano and a slight kick from chili flakes. Whether you’re hosting a pasta night with friends or in the mood for some comfort food, this recipe promises to elevate your meal with authentic Italian flair. The simplicity of its preparation makes it accessible for any home cook, while the complexity of its flavor will satisfy even the most discerning palates. With the option to pair it over a bed of al dente pasta or keep it low-carb with crusty bread or polenta, Calamari Puttanesca offers versatility and deliciousness in every bite.
Why You’ll Love This Calamari Puttanesca
Indulge in this dish that’s perfect for seafood enthusiasts and Italian food lovers alike. Here’s why you’ll adore it:
- Flavor Explosion: A perfect mix of briny, savory, and spicy notes.
- Versatility: Serve with pasta, bread, or polenta.
- Quick Cooking: From start to finish in under an hour.
- Customize It: Adjust heat and additions to your liking.
Preparation Phase & Tools to Use
Before diving into the cooking process, it’s essential to have your kitchen well-prepped. Begin by gathering all the ingredients and ensure your calamari is thoroughly cleaned and sliced into rings. This dish does not require any complex equipment, but having a few key tools can enhance your cooking experience. A large skillet, preferably non-stick, will help in sautéing and searing the calamari properly. Use a sharp knife to mince the anchovies and garlic. A wooden spatula is ideal for stirring the sauce ingredients gently and evenly. Additionally, having a pot handy to boil pasta if you choose to serve it that way will save time. Preparing your ingredients before heating the stove can streamline your cooking, ensuring that your calamari does not overcook and your sauce melds perfectly.
Ingredients
- ½ teaspoon dried oregano
- 2 anchovy fillets, minced (optional)
- 2 tablespoons fresh parsley, chopped
- 1 lb (450g) calamari, cleaned and sliced into rings
- 2 tablespoons olive oil (for cooking calamari)
- ½ teaspoon sugar (optional)
- ½ cup chopped black olives (like Kalamata)
- Salt and black pepper, to taste
- ½ teaspoon red chili flakes (optional)
- 3 garlic cloves, minced (for sauce)
- 1 medium onion, finely chopped
- 2 tablespoons capers, rinsed
- 1 cup crushed tomatoes or tomato passata
- 2 tablespoons olive oil (for sauce)
- 2 garlic cloves, minced (for calamari)
- Optional Add-ins:
- ½ cup white wine (for deglazing)
- Zest of 1 lemon
- To Serve (Optional):
- 12 oz (340g) cooked pasta (spaghetti, linguine, or penne)
- Grated Parmesan cheese
- Crusty bread or crostini
Instructions
Step 1: Sear the Calamari
In a spacious skillet over medium-high heat, warm 2 tablespoons of olive oil. Toss in the 2 cloves of minced garlic along with the optional red chili flakes, allowing them to sauté for about a minute until aromatic. Introduce the calamari rings to the skillet, keeping an eye as they cook for 2 to 3 minutes. Your aim is a translucent appearance, just until they turn opaque. Swiftly remove the calamari from the skillet and set them aside to retain their tender texture.
Step 2: Make the Sauce
Using the same skillet—taking advantage of those flavorful bits left from the calamari—add another 2 tablespoons of olive oil. Introduce the finely chopped onion, letting it cook until soft and golden. Add the minced garlic and stir in the crushed tomatoes. Layer in the chopped olives, capers, minced anchovies (should you choose), dried oregano, a sprinkle of chili flakes, and a pinch of sugar. Allow the mixture to simmer for 10 to 15 minutes until you achieve a sauce that’s thick and rich. Adjust the seasoning with salt and pepper as needed.
Step 3: Combine and Simmer
Gently reincorporate the cooked calamari into the thickened puttanesca sauce. Stir with care, ensuring the calamari rings are well-coated by the sauce’s robust flavors. Simmer gently for an additional 2 to 3 minutes, allowing the flavors to unify beautifully.
Step 4: Serve
Decide on your serving style. Toss the calamari puttanesca with beautifully al dente pasta for a more traditional dish. Alternatively, spoon it generously over crusty bread or creamy polenta for a comforting and hearty option. A generous garnish of fresh parsley and a sprinkle of grated Parmesan add the final touch to this delectable delight.
Variations
- Protein: Try adding shrimp or mussels alongside the calamari for an extra seafood boost.
- Vegetables: Incorporate roasted bell peppers or sun-dried tomatoes for more depth.
- Spices: Adjust the red chili flakes or add a dash of smoked paprika for extra spice and smokiness.
Cooking Notes
- Ensure calamari is not overcooked to maintain its tenderness.
- Simmering the sauce a bit longer will intensify its flavors.
- The anchovies add depth but can be omitted for a milder taste.
- Use fresh parsley for the garnish to add a burst of color and freshness.
Serving Suggestions
- Pair with a crisp white wine to elevate the dish’s flavors.
- For a wholesome meal, accompany with a simple green salad dressed in a light vinaigrette.
Tips
- Squeeze fresh lemon juice over the completed dish for enhanced flavor.
- Cooking in batches helps prevent overcrowding the skillet, leading to evenly cooked calamari.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: Approximately 400 per serving (without pasta or bread)
- Protein: 34g
- Sodium: 750mg
FAQs
Can I substitute calamari with another seafood?
Absolutely, shrimp or firm fish like cod can be excellent alternatives.
Is it necessary to use anchovies?
No, while they add savory umami, they are optional and can be omitted.
Can this dish be made in advance?
Yes, prepare the sauce ahead and add calamari just before serving to avoid overcooking.
Is there a vegetarian alternative?
Yes, replace calamari with grilled eggplant or zucchini for a vegetarian twist.
Conclusion
Our Calamari Puttanesca manages to marry simplicity with sophistication, crafting a dish that’s suitable for weeknight dinners or special occasions alike. Inviting and tantalizing in every bite, it’s a recipe that showcases both visual appeal and exquisite flavor. Whether you follow the recipe to the letter or add your signature touch, this dish invites creativity and exploration. Ready to try something new? Share your creations, comment below with your variations, and join the conversation about this standout seafood delight. Experience the taste of Italy with components that bring the essence of the Mediterranean to your table.
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Calamari Puttanesca
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Calamari Puttanesca is an Italian-inspired dish that combines the rich tang of puttanesca sauce with tender calamari rings, delivering a bold and flavorful meal.
Ingredients
- ½ teaspoon dried oregano
- 2 anchovy fillets, minced (optional)
- 2 tablespoons fresh parsley, chopped
- 1 lb (450g) calamari, cleaned and sliced into rings
- 2 tablespoons olive oil (for cooking calamari)
- ½ teaspoon sugar (optional)
- ½ cup chopped black olives (like Kalamata)
- Salt and black pepper, to taste
- ½ teaspoon red chili flakes (optional)
- 3 garlic cloves, minced (for sauce)
- 1 medium onion, finely chopped
- 2 tablespoons capers, rinsed
- 1 cup crushed tomatoes or tomato passata
- 2 tablespoons olive oil (for sauce)
- 2 garlic cloves, minced (for calamari)
- Optional Add-ins:
- ½ cup white wine (for deglazing)
- Zest of 1 lemon
- To Serve (Optional):
- 12 oz (340g) cooked pasta (spaghetti, linguine, or penne)
- Grated Parmesan cheese
- Crusty bread or crostini
Instructions
- In a spacious skillet over medium-high heat, warm 2 tablespoons of olive oil. Toss in the 2 cloves of minced garlic along with the optional red chili flakes, allowing them to sauté for about a minute until aromatic. Introduce the calamari rings to the skillet, keeping an eye as they cook for 2 to 3 minutes. Your aim is a translucent appearance, just until they turn opaque. Swiftly remove the calamari from the skillet and set them aside to retain their tender texture.
- Using the same skillet—taking advantage of those flavorful bits left from the calamari—add another 2 tablespoons of olive oil. Introduce the finely chopped onion, letting it cook until soft and golden. Add the minced garlic and stir in the crushed tomatoes. Layer in the chopped olives, capers, minced anchovies (should you choose), dried oregano, a sprinkle of chili flakes, and a pinch of sugar. Allow the mixture to simmer for 10 to 15 minutes until you achieve a sauce that’s thick and rich. Adjust the seasoning with salt and pepper as needed.
- Gently reincorporate the cooked calamari into the thickened puttanesca sauce. Stir with care, ensuring the calamari rings are well-coated by the sauce’s robust flavors. Simmer gently for an additional 2 to 3 minutes, allowing the flavors to unify beautifully.
- Decide on your serving style. Toss the calamari puttanesca with beautifully al dente pasta for a more traditional dish. Alternatively, spoon it generously over crusty bread or creamy polenta for a comforting and hearty option. A generous garnish of fresh parsley and a sprinkle of grated Parmesan add the final touch to this delectable delight.
Notes
Ensure calamari is not overcooked to maintain its tenderness. Simmering the sauce a bit longer will intensify its flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 750 mg
- Protein: 34 g