Why Make This Recipe
Calamari Puttanesca is a wonderful dish that combines the delicate flavors of calamari with the bold and vibrant ingredients of a traditional puttanesca sauce. The fresh seafood, garlic, olives, and capers create a delicious and hearty meal. Plus, this dish is not only satisfying but also easy to prepare, making it a fantastic option for a quick weeknight dinner or an impressive meal for guests. You’ll love how the calamari soaks up all the rich flavors of the sauce.
How to Make Calamari Puttanesca
Making Calamari Puttanesca is simple and straightforward. Follow these steps to create a delicious Italian delight that will impress your family and friends.
Ingredients:
- 1 lb calamari, fresh or frozen, cleaned and cut into rings (tender seafood that’ll soak up the sauce’s flavors)
- 2 tbsp olive oil (for sautéing calamari)
- 2 cloves garlic, minced (enhances flavor)
- ½ tsp red chili flakes (optional, adds a kick of heat)
- 2 tbsp olive oil (to prepare the sauce)
- 1 medium onion, finely chopped (brings sweetness and depth)
- 3 cloves garlic, minced (enhances the sauce’s aroma and taste)
- 1 cup canned crushed tomatoes (forms the heart of the sauce)
- ½ cup black olives, preferably Kalamata, roughly chopped (infuses briny goodness)
- 2 tbsp capers, drained and rinsed (contributes a tangy punch)
- 2 fillets anchovy, finely minced (optional, adds umami flavor)
- ½ tsp dried oregano (enhances the Italian character)
- ½ tsp sugar (optional, balances acidity)
- 2 tbsp fresh parsley, chopped (for garnish)
- 12 oz pasta, spaghetti, linguine, or penne (serves as a base)
- Crusty bread (perfect for dipping into the sauce)
- Grated Parmesan cheese (optional for serving)
Directions:
-
Preparation
- Start by cooking the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the first 2 tablespoons of olive oil over medium heat.
-
Sauté the Calamari
- Add the calamari rings to the skillet and sauté for about 2 minutes until they turn opaque. Remove from the skillet and set aside.
-
Make the Sauce
- In the same skillet, add another 2 tablespoons of olive oil. Sauté the chopped onion and the minced garlic until the onion becomes soft and translucent.
- Stir in the crushed tomatoes, olives, capers, anchovy, red chili flakes, oregano, and sugar. Cook for about 10 minutes, letting the flavors blend together.
-
Combine
- Return the cooked calamari to the skillet and mix well. Cook for an additional 2-3 minutes to heat through.
-
Mix with Pasta
- Toss the cooked pasta into the sauce and mix until the pasta is well-coated.
How to Serve Calamari Puttanesca
Serve your Calamari Puttanesca hot, garnished with fresh parsley. You can also add grated Parmesan cheese on top for an extra layer of flavor. This dish pairs wonderfully with crusty bread, which is perfect for scooping up the leftover sauce.
How to Store Calamari Puttanesca
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 2 days. When reheating, add a splash of water or olive oil to keep the dish moist.
Tips to Make Calamari Puttanesca
- For a quicker meal, you can use frozen calamari. Just make sure to thaw them properly before cooking.
- Adjust the amount of red chili flakes to suit your heat preference.
- Letting the sauce simmer longer can enhance the flavors even more.
Variation
If you want to include additional vegetables, consider adding some spinach or bell peppers to the sauce. You can also use other types of seafood like shrimp or mussels for a seafood medley.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the sauce in advance and simply add the calamari and pasta when you’re ready to serve.
2. What if I don’t have olives?
If you don’t have olives, you can leave them out or substitute with capers to maintain a briny flavor.
3. Can this dish be made gluten-free?
Yes! Just use gluten-free pasta, and you’ll have a delicious gluten-free version of Calamari Puttanesca.
