18 Spicy Calamarata Pasta Delicious Recipes

Pasta lovers, rejoice! If you’re craving a dish that packs a punch, our roundup of 18 Spicy Calamarata Pasta recipes is your ticket to flavor town. Perfect for those nights when you want something quick, fiery, and utterly satisfying, these recipes are sure to spice up your dinner routine. Dive in and discover your next favorite meal that’s as fun to make as it is to eat!

Spicy Calamarata Pasta with Garlic and Chili

Marvel at the bold flavors of this Spicy Calamarata Pasta with Garlic and Chili, a dish that promises to transport your senses to the coastal regions of Italy with its vibrant heat and aromatic garlic. Perfect for those who cherish a bit of spice in their meals, this recipe is a testament to the simplicity and elegance of Italian cooking.

Ingredients

• 1 lb Calamarata pasta (the ring-shaped pasta mimics calamari rings, adding a playful touch)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, thinly sliced (for a subtle, sweet flavor)
• 1 tsp crushed red chili flakes (adjust based on your heat preference)
• 1/2 cup dry white wine (a crisp Pinot Grigio works wonders here)
• 1/2 cup pasta water (reserved for its starchy goodness)
• Salt, to taste (I prefer sea salt for its mineral quality)
• Fresh parsley, chopped (for a bright, fresh finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the Calamarata pasta and cook according to package instructions until al dente, about 10-12 minutes.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté until golden, about 1-2 minutes, being careful not to burn it.
3. Stir in the crushed red chili flakes and cook for another 30 seconds to release their oils and spice.
4. Pour in the dry white wine and let it simmer until reduced by half, about 2-3 minutes, scraping up any browned bits from the bottom of the pan.
5. Reserve 1/2 cup of the pasta water before draining the pasta. Add the drained pasta to the skillet along with the reserved pasta water. Toss everything together over low heat until the pasta is well coated and the sauce has thickened slightly, about 2 minutes.
6. Season with salt to taste and garnish with freshly chopped parsley before serving.

Lusciously coated in a spicy, garlic-infused sauce, this pasta dish offers a delightful chew from the Calamarata and a kick of heat that lingers pleasantly. Serve it with a sprinkle of additional chili flakes for those who dare and a side of crusty bread to soak up every last bit of the sauce.

Creamy Calamarata Pasta with Shrimp and Lemon

Elegance meets simplicity in this creamy calamarata pasta, where succulent shrimp and a hint of lemon create a dish that’s as refreshing as it is indulgent. Perfect for a summer evening, this recipe promises a delightful balance of flavors that will transport your senses straight to the Mediterranean coast.

Ingredients

• 8 oz calamarata pasta – its unique ring shape captures the sauce beautifully.
• 1 lb large shrimp, peeled and deveined – for that perfect bite.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 3 cloves garlic, minced – because freshness is key.
• 1/2 cup heavy cream – for a luxuriously smooth sauce.
• Zest and juice of 1 lemon – to brighten up the dish.
• 1/4 cup grated Parmesan cheese – adds a salty depth.
• Salt and freshly ground black pepper – to season just right.
• 1/4 cup chopped fresh parsley – for a pop of color and freshness.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the calamarata pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove and set aside.
3. In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Reduce the heat to low and pour in the heavy cream, stirring gently. Add the lemon zest and juice, then simmer for 2 minutes to let the flavors meld.
5. Stir in the grated Parmesan cheese until the sauce is smooth. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Return the cooked shrimp to the skillet and toss to coat in the sauce. Season with salt and pepper to taste.
7. Add the drained pasta to the skillet, tossing gently to ensure each piece is coated with the creamy sauce. Tip: Use tongs for an even mix without breaking the pasta.
8. Garnish with chopped fresh parsley before serving.

Zesty and creamy, this dish offers a harmonious blend of textures, from the tender shrimp to the perfectly al dente pasta. Serve it with a crisp white wine and a side of crusty bread to soak up every last drop of the lemony sauce.

Tomato Basil Calamarata Pasta with Fresh Mozzarella

Zesty and vibrant, this Tomato Basil Calamarata Pasta with Fresh Mozzarella is a celebration of summer’s bounty, where each forkful brings a harmonious blend of juicy tomatoes, aromatic basil, and creamy mozzarella, all cradled by the unique rings of calamarata pasta.

Ingredients

• 1 lb calamarata pasta – its ring shape is perfect for capturing the sauce.
• 3 cups ripe cherry tomatoes, halved – I find they offer a sweeter, more intense flavor.
• 1/2 cup fresh basil leaves, torn – for that unmistakable summer aroma.
• 8 oz fresh mozzarella, diced – room temperature to ensure it melts beautifully.
• 1/4 cup extra virgin olive oil – my go-to for its fruity notes.
• 3 garlic cloves, minced – because pasta without garlic is like a day without sunshine.
• 1/2 tsp red pepper flakes – just enough to whisper heat.
• Salt – to season the pasta water like the sea.

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salt the water after it boils to prevent pitting your pot.
2. Add the calamarata pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Stir occasionally to prevent sticking.
3. Meanwhile, in a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
4. Add the halved cherry tomatoes to the skillet, cooking until they begin to soften and release their juices, about 5 minutes. Tip: A pinch of salt here helps draw out the tomatoes’ natural sweetness.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta directly to the skillet with the tomatoes.
6. Toss the pasta with the tomato mixture, adding reserved pasta water as needed to loosen the sauce.
7. Remove from heat and gently fold in the torn basil leaves and diced fresh mozzarella.

Nowhere does the simplicity of ingredients shine brighter than in this dish, where the al dente pasta offers a satisfying chew against the burst of tomatoes and the creamy pockets of mozzarella. Serve it with a drizzle of your best olive oil and a few extra basil leaves for a touch of elegance.

Calamarata Pasta with Sautéed Squid and White Wine Sauce

Here’s a dish that marries the elegance of Italian cuisine with the simplicity of coastal flavors, perfect for a sophisticated yet comforting meal. Calamarata pasta, with its unique ring shape, is a delightful canvas for tender sautéed squid and a fragrant white wine sauce.

Ingredients

• 8 oz Calamarata pasta – its rings mimic the shape of squid, making every bite a playful homage to the sea.
• 1 lb fresh squid, cleaned and sliced into rings – I find that smaller squid are more tender, but any size will do if cooked properly.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes that complement seafood beautifully.
• 3 cloves garlic, minced – because what’s a seafood pasta without the aromatic punch of garlic?
• 1/2 cup dry white wine – choose something you’d drink; it makes all the difference.
• 1/4 tsp red pepper flakes – just enough to whisper heat without overpowering.
• Salt to taste – I prefer sea salt for its clean, mineral quality.
• Fresh parsley, chopped – for a bright finish that lifts the entire dish.

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the Calamarata pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve a cup of pasta water before draining; it’s gold for adjusting sauce consistency.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds. Tip: Keep the heat moderate to avoid burning the garlic.
3. Increase the heat to medium-high and add the squid rings. Sauté for 2-3 minutes until just opaque. Tip: Overcooking squid turns it rubbery; watch for the moment it turns from translucent to white.
4. Pour in the white wine, letting it simmer for 2 minutes to reduce slightly and cook off the alcohol.
5. Drain the pasta and add it to the skillet, tossing to combine with the squid and sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
6. Finish with a sprinkle of chopped parsley and serve immediately.

Rich with the briny sweetness of squid and the aromatic depth of white wine, this dish is a testament to the beauty of simplicity. The Calamarata’s chewy texture holds the sauce wonderfully, making each forkful a harmonious blend of land and sea. Consider serving it with a crisp, chilled white wine to mirror the flavors in the dish.

Spicy Calamarata Pasta Arrabbiata with Cherry Tomatoes

Elevate your pasta night with this Spicy Calamarata Pasta Arrabbiata, a dish that marries the heat of arrabbiata sauce with the sweet burst of cherry tomatoes, all cradled by the unique rings of calamarata pasta.

Ingredients

• 8 oz calamarata pasta (its ring shape is perfect for catching sauce)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, thinly sliced (for a subtle, not overpowering, garlic flavor)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• 1 pint cherry tomatoes, halved (their sweetness balances the spice)
• 1/4 cup fresh basil, torn (adds a fresh, aromatic finish)
• Salt to taste (I prefer sea salt for its clean taste)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the calamarata pasta and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
3. Add the cherry tomatoes to the skillet, stirring occasionally, until they begin to soften and release their juices, about 5 minutes. Tip: A pinch of salt here helps the tomatoes break down faster.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the tomato mixture, tossing to combine. If needed, add the reserved pasta water a little at a time to loosen the sauce.
5. Remove from heat and stir in the torn basil leaves. Tip: Adding basil off the heat preserves its vibrant color and flavor.
6. Serve immediately. Tip: For an extra touch, drizzle with a bit more olive oil and a sprinkle of red pepper flakes before serving.

Bold flavors and textures define this dish—the chewy pasta, the spicy and slightly sweet sauce, and the fresh basil create a harmonious bite. Consider serving it with a crisp white wine to complement the heat.

Calamarata Pasta with Clams and Fresh Parsley

Perfectly capturing the essence of coastal Italian cuisine, this Calamarata Pasta with Clams and Fresh Parsley is a symphony of flavors, where the sea meets the garden in every forkful. The dish’s elegance lies in its simplicity, allowing the quality of each ingredient to shine through.

Ingredients

• 1 lb Calamarata pasta – its unique ring shape mimics calamari, making it a playful yet sophisticated choice.
• 2 lbs fresh clams, scrubbed – I always opt for littlenecks for their sweet, tender meat.
• 1/2 cup extra virgin olive oil – my go-to for its fruity notes that enhance the seafood.
• 4 garlic cloves, thinly sliced – because thin slices distribute flavor more evenly.
• 1/2 cup dry white wine – a crisp Sauvignon Blanc adds brightness without overpowering.
• 1/2 cup fresh parsley, finely chopped – for a burst of color and freshness at the end.
• 1 tsp red pepper flakes – just enough to whisper heat without dominating.
• Salt – to properly season the pasta water, making it as salty as the sea.

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: The salt should taste like seawater for perfectly seasoned pasta.
2. Add the Calamarata pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Stir occasionally to prevent sticking.
3. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Watch the garlic closely to avoid burning.
4. Increase the heat to medium-high, add the clams and white wine, then cover the skillet. Cook until the clams open, about 5-7 minutes. Discard any unopened clams.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the clams, tossing to combine. If needed, add reserved pasta water to loosen the sauce.
6. Remove from heat, stir in the fresh parsley, and serve immediately.

Kaleidoscopic in flavor, this dish offers a delightful contrast between the tender clams and the chewy pasta, with the parsley adding a fresh, herbal lift. Serve it with a drizzle of olive oil and a glass of the remaining white wine for a truly immersive dining experience.

Garlic Butter Calamarata Pasta with Grilled Shrimp

Marvel at the harmonious blend of succulent grilled shrimp and tender calamarata pasta, luxuriously coated in a rich garlic butter sauce that promises to elevate your dining experience to new heights.

Ingredients

• 1 lb calamarata pasta – its unique ring shape perfectly captures the sauce.
• 1 lb large shrimp, peeled and deveined – I always look for sustainably sourced options.
• 4 tbsp unsalted butter – for that velvety sauce base.
• 4 garlic cloves, minced – fresh is best for a pungent kick.
• 1/4 cup extra virgin olive oil – my go-to for its fruity notes.
• 1/2 tsp red pepper flakes – adjust to your heat preference.
• Salt to taste – I prefer sea salt for its clean flavor.
• 1/4 cup fresh parsley, chopped – adds a bright, herby finish.
• 1 lemon, zested and juiced – for a zesty lift.

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the calamarata pasta and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a grill pan over medium-high heat. Lightly oil the shrimp and grill for 2 minutes per side, until they turn pink and slightly charred. Tip: Don’t overcrowd the pan to ensure even cooking.
3. In a large skillet, melt the butter with olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Add the drained pasta to the skillet, tossing to coat in the garlic butter sauce. If needed, loosen the sauce with reserved pasta water, a tablespoon at a time.
5. Fold in the grilled shrimp, lemon zest, and juice, tossing gently to combine. Finish with chopped parsley and an extra drizzle of olive oil.

Outstanding in its simplicity, this dish boasts a delightful contrast between the smoky shrimp and the silky, garlic-infused pasta. Serve it with a crisp white wine and a side of crusty bread to soak up every last drop of the sauce.

Calamarata Pasta with Spicy Sausage and Bell Peppers

Perfectly al dente calamari-shaped pasta cradles the robust flavors of spicy sausage and sweet bell peppers in this vibrant dish, a testament to the beauty of simple ingredients coming together with bold results.

Ingredients

• 1 lb Calamarata pasta – its unique shape is not just for show; it holds sauce beautifully.
• 1 tbsp extra virgin olive oil – my kitchen staple for its fruity depth.
• 1 lb spicy Italian sausage, casings removed – for that irresistible kick.
• 2 bell peppers, thinly sliced – I love using one red and one yellow for color.
• 3 garlic cloves, minced – because what’s a pasta dish without garlic?
• 1/2 tsp red pepper flakes – adjust according to your heat preference.
• 1/2 cup pasta water – reserved to perfection, it’s the secret to silky sauce.
• Salt to taste – I always start with a pinch and adjust as needed.
• Freshly grated Parmesan cheese – for serving, because it’s all about the finish.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the Calamarata pasta and cook according to package instructions until al dente, about 9 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the spicy Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the sliced bell peppers and minced garlic to the skillet with the sausage. Cook, stirring occasionally, until the peppers are soft and the garlic is fragrant, about 4 minutes. Tip: Keep the heat medium to avoid burning the garlic.
4. Sprinkle in the red pepper flakes and stir to combine. Cook for another minute to let the flavors meld.
5. Reserve 1/2 cup of the pasta water, then drain the pasta. Add the drained pasta to the skillet with the sausage and peppers, tossing to combine. Gradually add the reserved pasta water as needed to create a light sauce that coats the pasta.
6. Season with salt to taste and serve immediately, topped with freshly grated Parmesan cheese.

Kaleidoscopic in color and bursting with flavor, this dish offers a delightful contrast of textures—from the tender pasta to the crisp-tender peppers. Serve it with a crisp white wine to complement the spice, or enjoy it as is for a truly satisfying meal.

Lemon Garlic Calamarata Pasta with Grilled Calamari

Captivating the essence of summer, this Lemon Garlic Calamarata Pasta with Grilled Calamari marries the zest of citrus with the ocean’s bounty, creating a dish that’s as vibrant in flavor as it is in presentation.

Ingredients

• 1 lb Calamarata pasta – its unique ring shape perfectly captures the sauce.
• 1 lb fresh calamari, cleaned and sliced into rings – I find the freshness makes all the difference.
• 3 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 4 cloves garlic, minced – because more garlic is always better.
• 1 lemon, zested and juiced – for that bright, tangy kick.
• 1/2 cup dry white wine – a splash adds depth to the sauce.
• 1/4 tsp red pepper flakes – just enough to whisper heat.
• Salt, to properly season every layer.
• 1/4 cup chopped fresh parsley – its freshness lifts the entire dish.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the Calamarata pasta and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a grill pan over medium-high heat. Toss the calamari rings with 1 tbsp olive oil and a pinch of salt. Grill for 1-2 minutes per side until just opaque. Tip: Overcooking makes calamari rubbery, so watch closely.
3. In a large skillet, heat the remaining 2 tbsp olive oil over medium heat. Add the garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Tip: Stir constantly to prevent garlic from burning.
4. Pour in the white wine and let it simmer for 2 minutes, reducing slightly. Add the lemon zest and juice, stirring to combine.
5. Drain the pasta and add it to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
6. Gently fold in the grilled calamari and parsley, ensuring everything is evenly distributed.

Lusciously coated in a vibrant sauce, the pasta offers a delightful chew against the tender calamari. Serve it with a sprinkle of additional lemon zest for an extra zing, or alongside a crisp salad to round out the meal.

Calamarata Pasta with Sun-Dried Tomatoes and Spinach

Gracefully twirling around the fork, Calamarata Pasta with Sun-Dried Tomatoes and Spinach is a dish that marries the rustic charm of Italian cuisine with the vibrant, fresh flavors of the Mediterranean. This recipe is a celebration of textures and tastes, perfect for those evenings when you crave something both comforting and sophisticated.

Ingredients

• 8 oz Calamarata pasta (its ring shape is perfect for catching the sauce)
• 1/4 cup sun-dried tomatoes in oil, thinly sliced (I love the intense flavor they bring)
• 2 cups fresh spinach, roughly chopped (for a pop of color and nutrition)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (because everything starts with garlic)
• 1/4 tsp red pepper flakes (adjust according to your heat preference)
• 1/2 cup pasta water (reserved, it’s liquid gold for sauces)
• Salt, to taste (I prefer sea salt for its clean taste)
• 1/4 cup grated Parmesan cheese (for that umami finish)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the Calamarata pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
3. Add the sun-dried tomatoes to the skillet, stirring to combine with the garlic and oil. Cook for another 2 minutes to soften the tomatoes slightly.
4. Stir in the chopped spinach, cooking just until wilted, about 1-2 minutes. Tip: Add the spinach in batches if your skillet is small.
5. Reserve 1/2 cup of pasta water before draining the pasta. Add the drained pasta directly to the skillet with the sun-dried tomato and spinach mixture.
6. Pour in the reserved pasta water, tossing everything together to create a light sauce that coats the pasta. Cook for an additional 1-2 minutes until the sauce slightly thickens.
7. Remove from heat and sprinkle with grated Parmesan cheese, tossing once more to combine.

This dish delights with its al dente pasta rings, each bite bursting with the sweet tang of sun-dried tomatoes and the freshness of spinach. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.

Spicy Calamarata Pasta with Anchovies and Breadcrumbs

On a bustling evening when the sea’s bounty calls for a dish that marries simplicity with bold flavors, this Spicy Calamarata Pasta with Anchovies and Breadcrumbs stands as a testament to the beauty of Italian coastal cuisine. Its harmonious blend of heat, umami, and crunch invites a culinary journey that’s both refined and utterly satisfying.

Ingredients

• 12 oz Calamarata pasta (the ring-shaped pasta captures the sauce beautifully)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, thinly sliced (for a subtle bite)
• 1/2 tsp red pepper flakes (adjust to tame or intensify the heat)
• 6 anchovy fillets, chopped (they melt into the oil, creating a deep umami base)
• 1/2 cup panko breadcrumbs (for an irresistible crunch)
• 1/4 cup flat-leaf parsley, finely chopped (adds a fresh, herby brightness)
• Salt (just a pinch, as the anchovies bring their own salinity)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the Calamarata pasta and cook according to package instructions until al dente, about 9-11 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until the garlic is golden, about 1 minute. Tip: Keep the heat moderate to prevent the garlic from burning.
3. Stir in the chopped anchovies, cooking until they dissolve into the oil, about 2 minutes. This creates a rich, flavorful base for the dish.
4. In a separate small skillet, toast the panko breadcrumbs over medium heat, stirring constantly, until golden and crisp, about 3 minutes. Tip: Constant stirring prevents uneven browning.
5. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the skillet with the anchovy sauce, tossing to coat. If needed, add the reserved pasta water a little at a time to loosen the sauce.
6. Remove from heat and stir in the parsley. Tip: Adding the parsley off the heat preserves its vibrant color and freshness.
7. Serve the pasta topped with the toasted breadcrumbs for added texture.

Zesty and vibrant, this dish offers a delightful contrast between the tender pasta and the crispy breadcrumbs, with a sauce that’s richly layered yet surprisingly light. For an extra touch of elegance, garnish with a few whole parsley leaves and a drizzle of olive oil right before serving.

Calamarata Pasta with Roasted Cherry Tomatoes and Basil

Delightfully simple yet sophisticated, this Calamarata Pasta with Roasted Cherry Tomatoes and Basil marries the sea’s bounty with the garden’s freshness, creating a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 12 oz Calamarata pasta – its ring shape perfectly captures the sauce.
• 2 cups cherry tomatoes – I love the burst of sweetness they bring when roasted.
• 1/4 cup extra virgin olive oil – my go-to for its fruity notes.
• 3 garlic cloves, thinly sliced – for a subtle, aromatic kick.
• 1/2 tsp red pepper flakes – adjust to your heat preference.
• 1/2 cup fresh basil leaves, torn – adds a fresh, peppery finish.
• Salt, to season – I always use sea salt for its clean taste.

Instructions

1. Preheat your oven to 400°F. Toss the cherry tomatoes with 2 tbsp of olive oil and a pinch of salt on a baking sheet. Roast for 20 minutes until they start to burst and caramelize.
2. While the tomatoes roast, bring a large pot of salted water to a boil. Add the Calamarata pasta and cook according to package instructions until al dente, about 9 minutes.
3. Heat the remaining olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
4. Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta to the skillet with the garlic oil, tossing to coat. If needed, add a splash of pasta water to loosen the sauce.
5. Gently fold in the roasted cherry tomatoes and half of the basil. Season with salt to taste.
6. Serve immediately, garnished with the remaining basil. The pasta should be glossy with olive oil, dotted with sweet tomatoes, and flecked with vibrant green basil.

Great for a summer evening, this dish offers a delightful contrast of textures – the chewy pasta, the juicy tomatoes, and the crisp basil. Try serving it with a sprinkle of grated Pecorino for an extra layer of flavor.

Calamarata Pasta with Crab Meat and Lemon Zest

Perfectly capturing the essence of summer, this Calamarata Pasta with Crab Meat and Lemon Zest is a celebration of the sea’s bounty, paired with the bright, citrusy notes of lemon to create a dish that’s both luxurious and refreshing.

Ingredients

• 8 oz Calamarata pasta – its ring shape mimics calamari, making it a playful choice for seafood dishes.
• 1/2 lb fresh crab meat – I always opt for lump crab for its sweet, delicate texture.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes that complement seafood beautifully.
• 1 lemon, zested and juiced – the zest adds a vibrant aroma, while the juice brings a tangy brightness.
• 2 cloves garlic, minced – for a subtle, aromatic kick.
• 1/4 tsp red pepper flakes – just enough to introduce a gentle heat.
• Salt to taste – I prefer sea salt for its clean, mineral flavor.
• 1/4 cup fresh parsley, chopped – for a fresh, herbal finish.

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the Calamarata pasta and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Gently fold in the crab meat, being careful not to break it up too much, and cook until just warmed through, about 2 minutes.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the crab mixture.
5. Toss everything together, adding the lemon zest, lemon juice, and a splash of the reserved pasta water to create a light sauce that coats the pasta evenly.
6. Season with salt to taste and sprinkle with chopped parsley before serving.

Marvel at the dish’s harmonious blend of textures—the tender pasta rings, the succulent crab meat, and the slight crunch of lemon zest. Serve it with a chilled glass of Vermentino to elevate the dining experience, making it perfect for a summer evening al fresco.

Calamarata Pasta with Spicy Marinara and Fresh Herbs

Calamarata pasta, with its distinctive ring shape reminiscent of tender calamari, serves as the perfect canvas for a vibrant spicy marinara sauce, elevated by a sprinkle of fresh herbs for a dish that’s as visually appealing as it is delicious.

Ingredients

• 1 lb Calamarata pasta – its unique shape holds sauce beautifully.
• 3 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 4 garlic cloves, minced – for a pungent kick.
• 1/2 tsp red pepper flakes – adjust to your heat preference.
• 28 oz canned San Marzano tomatoes – crushed by hand for a rustic texture.
• 1/2 cup fresh basil, torn – adds a sweet, aromatic touch.
• 1/4 cup fresh parsley, chopped – for a fresh, slightly bitter contrast.
• Salt to taste – I prefer sea salt for its clean flavor.

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salt the water like the sea to properly season the pasta.
2. Add the Calamarata pasta and cook until al dente, about 9 minutes, stirring occasionally to prevent sticking.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Watch the garlic closely to avoid burning.
4. Add the hand-crushed San Marzano tomatoes to the skillet, simmering the sauce for 10 minutes to meld the flavors. Tip: A splash of pasta water can help thicken the sauce if needed.
5. Drain the pasta, reserving 1/2 cup of pasta water, then add the pasta to the skillet with the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time.
6. Remove from heat and stir in the torn basil and chopped parsley, mixing well to distribute the herbs throughout.

Kick back and savor the harmonious blend of spicy, tangy marinara clinging to each ring of pasta, punctuated by the freshness of herbs. Serve with a drizzle of olive oil and a sprinkle of red pepper flakes for an extra kick, or pair with a crisp white wine to complement the dish’s vibrant flavors.

Calamarata Pasta with Mussels and White Wine Sauce

Fusing the delicate flavors of the sea with the rustic charm of Italian pasta, this Calamarata Pasta with Mussels and White Wine Sauce is a celebration of simplicity and sophistication. Perfect for a summer evening, it’s a dish that sings with freshness and elegance.

Ingredients

• 1 lb Calamarata pasta (its ring shape perfectly mimics calamari, making it a fun and thematic choice)
• 2 lbs fresh mussels, cleaned and debearded (always opt for the freshest you can find—their briny sweetness is key)
• 1/2 cup dry white wine (I love a crisp Sauvignon Blanc here; its acidity balances the richness beautifully)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cloves garlic, thinly sliced (for a gentle, aromatic punch)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1/4 cup fresh parsley, finely chopped (for a bright, herby finish)
• Salt, to properly season the pasta water (about 1 tbsp for every 4 quarts)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the Calamarata pasta and cook according to package instructions until al dente, about 10-12 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute—be careful not to burn the garlic.
3. Increase the heat to medium-high, add the mussels and white wine to the skillet. Cover and steam until the mussels open, about 5-7 minutes. Discard any mussels that remain closed.
4. Reserve 1/2 cup of pasta water, then drain the pasta and add it to the skillet with the mussels. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
5. Finish by stirring in the chopped parsley and serve immediately.

Offering a delightful contrast of textures—the tender mussels against the chewy pasta—this dish is a harmonious blend of flavors. Serve it with a sprinkle of additional red pepper flakes for those who crave a bit more heat, or alongside a simple green salad to round out the meal.

Calamarata Pasta with Spicy Tomato and Olive Tapenade

Zesty and vibrant, this Calamarata Pasta with Spicy Tomato and Olive Tapenade is a celebration of bold flavors and textures, perfect for those who appreciate a dish with a bit of heat and a lot of character. Inspired by the coastal regions of Italy, it’s a harmonious blend of spicy, savory, and slightly briny notes that come together in a symphony of taste.

Ingredients

• 1 lb Calamarata pasta – its unique ring shape captures the sauce beautifully.
• 3 tbsp extra virgin olive oil – my go-to for its fruity notes and health benefits.
• 4 garlic cloves, minced – because fresh is always best.
• 1/2 tsp red pepper flakes – adjust to your heat preference.
• 1 cup Kalamata olives, pitted and chopped – their bold flavor is irreplaceable.
• 1 can (28 oz) San Marzano tomatoes, crushed by hand – I love their sweetness and acidity.
• 1/4 cup fresh basil, torn – adds a fresh, aromatic touch.
• Salt, to season – I prefer sea salt for its clean taste.

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add the Calamarata pasta and cook according to package instructions until al dente, about 9-11 minutes. Tip: Stir occasionally to prevent sticking.
3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Watch the garlic closely to avoid burning.
4. Stir in the chopped Kalamata olives and crushed San Marzano tomatoes. Simmer the sauce for 10 minutes, allowing the flavors to meld.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the sauce, tossing to combine. If needed, add reserved pasta water to loosen the sauce.
6. Remove from heat and stir in the torn basil leaves. Season with salt as needed.

Kaleidoscopic in flavor, this dish offers a delightful contrast between the tender pasta and the chunky, spicy tapenade. Serve it with a sprinkle of freshly grated Pecorino Romano for an extra layer of umami, or enjoy it as is for a truly rustic experience.

Calamarata Pasta with Grilled Chicken and Pesto Sauce

Just imagine the perfect harmony of tender grilled chicken and al dente calamari-shaped pasta, all brought together with a vibrant, herbaceous pesto sauce. This dish is a celebration of textures and flavors, ideal for a summer evening when you crave something both comforting and sophisticated.

Ingredients

• 8 oz Calamarata pasta – its unique shape holds the pesto beautifully.
• 2 boneless, skinless chicken breasts – I like to pound them slightly for even grilling.
• 1/2 cup fresh basil leaves – the fresher, the better for that bright pesto flavor.
• 1/4 cup extra virgin olive oil – my go-to for its fruity notes.
• 2 tbsp pine nuts – lightly toasted to bring out their nuttiness.
• 1/4 cup grated Parmesan cheese – adds a salty depth to the pesto.
• 2 cloves garlic – because pesto isn’t pesto without it.
• Salt and freshly ground black pepper – to season the chicken and pasta water.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the Calamarata pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Reserve 1/2 cup of pasta water before draining for adjusting the pesto sauce consistency later.
2. While the pasta cooks, preheat your grill to medium-high heat (about 375°F). Season the chicken breasts with salt and pepper on both sides.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to retain its juices.
4. In a food processor, combine the basil, olive oil, pine nuts, Parmesan, and garlic. Pulse until smooth, scraping down the sides as needed. Tip: For a looser pesto, blend in some of the reserved pasta water.
5. Drain the pasta and return it to the pot. Add the pesto sauce and toss to coat evenly. Slice the grilled chicken and serve atop the pesto-coated pasta.

A symphony of flavors awaits with each forkful of this dish – the smokiness of the chicken, the chewiness of the pasta, and the freshness of the pesto. Serve it with a sprinkle of extra Parmesan and a drizzle of olive oil for an extra touch of elegance.

Calamarata Pasta with Spicy Calabrian Chili and Garlic

Just imagine the perfect harmony of al dente pasta, the fiery kick of Calabrian chili, and the aromatic allure of garlic coming together in one dish. This Calamarata Pasta with Spicy Calabrian Chili and Garlic is a testament to the beauty of simple ingredients creating complex flavors.

Ingredients

• 8 oz Calamarata pasta – its ring shape is perfect for catching the sauce.
• 3 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 4 cloves garlic, thinly sliced – for a subtle, sweet garlic flavor.
• 1 tbsp Calabrian chili paste – adjust based on your heat preference.
• 1/2 cup pasta water – reserved to emulsify the sauce beautifully.
• Salt to taste – I prefer sea salt for its clean taste.
• Fresh parsley, chopped – for a bright, fresh finish.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add the Calamarata pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
4. Stir in the Calabrian chili paste and cook for another minute to meld the flavors. Tip: The chili paste’s oil will infuse the dish with a deep, spicy flavor.
5. Add the drained pasta to the skillet, tossing to coat in the chili-garlic oil. Pour in the reserved pasta water a little at a time, stirring continuously, until the sauce clings to the pasta. Tip: The starch in the pasta water helps create a silky sauce.
6. Finish with a sprinkle of fresh parsley and serve immediately.

Lusciously coated in a spicy, garlicky sauce, this pasta dish offers a delightful chew from the Calamarata. For an extra touch of elegance, garnish with a drizzle of olive oil and a few chili flakes on top.

Summary

Spicy, savory, and utterly satisfying, our roundup of 18 Spicy Calamarata Pasta recipes offers a world of flavors to explore. Whether you’re craving something bold or subtly seasoned, there’s a dish here to delight your palate. We’d love to hear which recipe stole your heart—drop a comment below! And if you found inspiration in these dishes, don’t forget to share the love on Pinterest. Happy cooking!