Pasta with Calamari in Tomato Sauce
Calamari cooks either for 90 seconds over high heat or for 40 minutes braised, never anywhere in between. Here we take the fast route: rings seared and lifted out of the pan, a tomato sauce with garlic and white wine in 12 minutes, the calamari back in at the end. 30 minutes, 4 servings.
Instructions
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Thawing
Keep the tubes 4 to 6 hours in the fridge, in a sieve set over a plate. They are already cleaned, no further prep needed. No warm water, no microwave, it cooks the edges.
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The rings
Slice the tubes into 1 cm rings and pat them very dry with paper towel. Moisture is the reason calamari steams instead of searing.
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Searing, 90 seconds ⏱ 1 min 30 sec
Scorching hot pan, 2 tablespoons of oil, the calamari in a single layer, rings not touching. Lift it onto a plate and set aside. This is where tender or rubbery gets decided.
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The sauce base
In the same pan, the rest of the oil, the garlic and the chilli over medium heat for one minute, until fragrant, without colouring. Pour in the wine and let it reduce by half, so the alcohol leaves and the acidity stays.
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The sauce, 12 minutes ⏱ 12 min
Add the tomatoes, salt and pepper, low heat. The sauce is ready when the oil separates at the edge and the tomato has lost its raw taste.
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The pasta, 9 minutes ⏱ 9 min
Cook in well-salted water, one minute less than the packet says. Save a cup of the cooking water before draining, its starch binds the sauce.
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Bringing it together
Pasta into the sauce, one minute over medium heat, with 2 or 3 tablespoons of the cooking water. The calamari back in at the end, 30 seconds, just long enough to warm through. Chopped parsley and serve immediately.
Good to know
Calamari has two cooking windows and nothing in between. Under 2 minutes the proteins do not have time to contract, over 40 minutes the collagen turns to gelatine and the meat goes tender again. Between those two zones, exactly where calamari left for 10 minutes in the sauce ends up, you get rubber. That is why the rings are seared separately, lifted onto a plate and returned to the pan for just 30 seconds at the end. Patagonia tubes are wild-caught in the cold waters of the Southwest Atlantic, already cleaned, sized 9 to 12 cm, so they slice straight into 1 cm rings. And pat the rings very dry before they hit the pan: moisture is the only reason calamari steams instead of searing.
Frequently asked questions
How long do you cook calamari so it does not turn tough?
90 to 120 seconds over high heat, or at least 40 minutes braised in sauce. Anything in between turns rubbery.
How do I thaw calamari properly?
4 to 6 hours in the fridge, in a sieve set over a plate. No warm water and no microwave, they cook the edges.
Which pasta works best with calamari?
Spaghetti or linguine, 80 g per person. Tomato sauce clings better to long pasta.
Can I add shrimp to pasta with calamari?
Yes, 200 g peeled shrimp, for example N° 005 Black Tiger Shrimp 26/30, added in the last 2 minutes together with the calamari.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Pasta with Calamari in Tomato Sauce
Pasta with Calamari in Tomato Sauce
Calamari cooks either for 90 seconds over high heat or for 40 minutes braised, never anywhere in between. Here we take the fast route: rings seared and lifted out of the pan, a tomato sauce with garlic and white wine in 12 minutes, the calamari back in at the end. 30 minutes, 4 servings.
Notes
Calamari has two cooking windows and nothing in between. Under 2 minutes the proteins do not have time to contract, over 40 minutes the collagen turns to gelatine and the meat goes tender again. Between those two zones, exactly where calamari left for 10 minutes in the sauce ends up, you get rubber. That is why the rings are seared separately, lifted onto a plate and returned to the pan for just 30 seconds at the end. Patagonia tubes are wild-caught in the cold waters of the Southwest Atlantic, already cleaned, sized 9 to 12 cm, so they slice straight into 1 cm rings. And pat the rings very dry before they hit the pan: moisture is the only reason calamari steams instead of searing.
