Calamarata & Calamari


The calamarata is a traditional Neapolitan ring-shaped pasta, full of Mediterranean flavours!


  • 9 oz of Giovanni Rana Calamarata pasta
  • 3 oz fresh Calamari cut into rings
  • 3 oz Giovanni Rana Pomodoro sauce
  • 2 oz Extra vergin olive oil
  • 1 oz chopped parsley
  • 2 cloves of garlic
  • Red chilli flakes
  • 12 pieces of Crostini bread
  • Salt & Pepper

Step by Step Instructions

  1. Boil salted water.
  2. In a separate casserole, add olive oil and garlic.
  3. When garlic begins to sizzle, add Calamari, season with salt & pepper until they are crispy.
  4. Add pomodoro sauce and chilli flakes. Cook for 30 minutes until the Calamari is tender.
  5. When the water starts to boil, cook Calamarata pasta for 5 minutes.
  6. Add pasta to the sauce when ready.
  7. Top with parsley and serve it with Crostini. The Crostini can be used as “scarpetta”: enjoy the end of the sauce, don’t leave it there, dip it with the bread!

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