Description
Delicious Calamari Puttanesca is a quick and savory seafood dish featuring tender calamari rings simmered in a robust sauce of crushed tomatoes, Kalamata olives, capers, and anchovies. Infused with garlic, red chili flakes, and dried oregano, this flavorful Italian-inspired recipe pairs beautifully with pasta or crusty bread for an effortless yet impressive meal.
Ingredients
Scale
Seafood
- 1 pound Calamari (Cleaned and cut into rings)
Produce
- 3 cloves Garlic (Fresh, minced)
- 1 medium Onion (Finely chopped)
- 1 teaspoon Lemon zest (Optional)
- 2 tablespoons Fresh parsley (Chopped, for garnish)
Pantry
- 2 tablespoons Olive oil (Extra virgin)
- 1 teaspoon Red chili flakes (Adjust based on spice preference)
- 1 can Canned crushed tomatoes (Or tomato passata)
- 0.5 cup Black olives (Kalamata) (Pitted)
- 2 tablespoons Capers (Rinsed)
- 2 fillets Anchovy fillets (Optional)
- 1 teaspoon Dried oregano
- 1 teaspoon Sugar (Optional)
- 8 ounces Pasta (spaghetti, linguine, or penne) (Gluten-free option available)
- 0.5 cup White wine (Optional for deglazing)
Instructions
- Preparation: Thaw calamari if frozen and pat dry completely to ensure proper cooking texture.
- Sauté garlic and chili flakes: Heat olive oil in a skillet over medium heat. Add minced garlic and red chili flakes and sauté until fragrant, about 1 minute, being careful not to burn the garlic.
- Cook calamari: Add calamari rings to the skillet and cook for 2-3 minutes until they turn opaque. Remove calamari from the skillet and set aside to prevent overcooking.
- Sauté onion: In the same skillet, sauté the finely chopped onion until translucent, about 3-4 minutes. Add additional garlic if desired and cook briefly.
- Prepare puttanesca sauce: Stir in canned crushed tomatoes, Kalamata olives, capers, and optional anchovy fillets. Add salt, pepper, dried oregano, and sugar (if using). Pour white wine if desired to deglaze the skillet. Simmer the sauce for 10-15 minutes until it thickens.
- Combine calamari with sauce: Gently return the cooked calamari to the sauce and mix carefully to coat. Let everything simmer together for an additional 2-3 minutes to blend flavors without overcooking the seafood.
- Serve: Cook pasta according to package instructions. Serve the calamari puttanesca sauce over the cooked pasta, creamy polenta, or with crusty bread. Garnish with freshly chopped parsley and optional Parmesan cheese for extra richness.
Notes
- Use fresh calamari for the best texture, but frozen calamari works well if thawed properly.
- Adjust the amount of red chili flakes to control the heat level to your preference.
- Anchovies add umami depth but can be omitted for a milder flavor.
- White wine is optional but recommended for deglazing and adding acidity to the sauce.
- For a gluten-free option, substitute regular pasta with gluten-free varieties.
- Do not overcook calamari to avoid rubbery texture; it cooks quickly and should be tender.
