Calamari Puttanesca

Calamari Puttanesca is a tantalizing seafood dish that fuses the delicate, briny flavor of calamari with the bold and vibrant flavors of the traditional Italian Puttanesca sauce. This dish originates from Southern Italy and is well-known for its punchy combination of ingredients such as olives, capers, garlic, and anchovies, all simmered in a rich tomato sauce. Adding calamari elevates this classic sauce, creating a dish that feels both rustic and refined. Whether you serve it over pasta, with crusty bread, or as a standalone entree, Calamari Puttanesca is sure to bring a taste of Italy to your dining table.

Why You’ll Love This Recipe

Calamari Puttanesca is a dish bursting with flavor and simplicity. You’ll love its perfect balance of savory, tangy, and briny notes. It’s a quick and straightforward recipe, yet it delivers complex flavors that feel like they’ve been simmering all day. The calamari adds a tender, protein-rich component that pairs beautifully with the salty olives, tart capers, and tangy tomatoes. It’s also highly versatile—serve it over your favorite pasta, spoon it over polenta, or enjoy it with a slice of warm, crusty bread. This dish is as impressive for entertaining guests as it is comforting for weeknight dinners.

Preparation Time and Servings

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes
• Yield: 4 servings
• Serving size: Approximately 1.5 cups

Nutritional Information (per serving)

• Calories: 320 kcal
• Carbohydrates: 12g
• Protein: 27g
• Fat: 18g
• Fiber: 3g
• Sugar: 6g

Ingredients

For the Calamari:

• 1 lb (450g) fresh or frozen calamari, cleaned and cut into rings (tentacles included if desired)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• ½ tsp red chili flakes (optional, for a touch of heat)

For the Puttanesca Sauce:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 cup canned crushed tomatoes or tomato passata
• ½ cup pitted black olives (such as Kalamata), roughly chopped
• 2 tbsp capers, drained and rinsed
• 2 anchovy fillets, finely minced (optional, but traditional)
• ½ tsp dried oregano
• ½ tsp red chili flakes (optional)
• ½ tsp sugar (optional, to balance acidity)
• 2 tbsp fresh parsley, chopped (for garnish)
• Salt and freshly ground black pepper, to taste

Optional Additions:

• ½ cup white wine (for deglazing)
• Zest of 1 lemon (for brightness)

For Serving:

• 12 oz (340g) spaghetti, linguine, or penne pasta
• Crusty bread or crostini (for dipping)
• Grated Parmesan cheese (optional, for serving)

Step-by-Step Instructions

1. Prepare the Calamari

1. If using frozen calamari, thaw completely and pat dry with paper towels to remove excess moisture.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and red chili flakes, cooking until fragrant, about 1 minute.
3. Add the calamari rings to the skillet and sauté for 2-3 minutes, or until they turn opaque and are just cooked through. Be careful not to overcook, as calamari becomes rubbery when overcooked.
4. Remove the calamari from the skillet and set aside.

2. Make the Puttanesca Sauce

1. In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the crushed tomatoes, olives, capers, and anchovies (if using). Add the oregano, red chili flakes (if desired), and sugar. Stir well to combine.
4. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
5. Taste and adjust seasoning with salt and black pepper, keeping in mind that the olives, capers, and anchovies already contribute saltiness.

3. Combine the Calamari and Sauce

1. Return the cooked calamari to the skillet with the sauce. Gently toss to coat the calamari in the sauce.
2. Simmer for an additional 2-3 minutes to allow the calamari to absorb the flavors of the sauce.

4. Serve

1. If serving with pasta, cook the spaghetti or linguine according to the package instructions. Drain and toss with the calamari and Puttanesca sauce.
2. Alternatively, serve the calamari and sauce with crusty bread for dipping or spoon it over creamy polenta for a hearty, comforting meal.
3. Garnish with freshly chopped parsley and, if desired, a sprinkle of Parmesan cheese.

Ingredient Background

The core ingredients of Puttanesca sauce are rooted in Southern Italian cuisine, specifically from the regions of Naples and Campania. Olives and capers bring briny, tangy notes, while garlic and anchovies add depth and umami. The calamari, a staple in Mediterranean diets, is prized for its tender texture and ability to absorb surrounding flavors. This combination of bold ingredients creates a dish that’s both rustic and sophisticated.

Technique Tips

• Don’t overcook the calamari: It cooks quickly and can become tough if left on the heat for too long. Cook it just until it turns opaque.
• Balance the flavors: Taste the sauce and adjust the sweetness, saltiness, or spiciness to suit your preferences.
• Use fresh calamari if possible: Fresh calamari provides the best flavor and texture, but frozen calamari is a good alternative if cleaned and thawed properly.
• Enhance the sauce: Add a splash of white wine or lemon zest for brightness and complexity.

Alternative Presentation Ideas

1. As a Pasta Bake: Toss the calamari and Puttanesca sauce with cooked pasta, top with shredded mozzarella, and bake until bubbly.
2. Over Polenta: Serve the dish over creamy polenta for a hearty and comforting presentation.
3. Appetizer Style: Spoon the calamari and sauce onto crostini or small toasts for an elegant appetizer.
4. Family-Style Serving: Present the dish in a large bowl in the center of the table for a shared, communal meal.

Additional Tips for Success

• Let the sauce simmer long enough for the flavors to meld, but not so long that it becomes too thick.
• Keep the heat moderate while cooking the calamari to prevent it from overcooking and toughening.
• Use a non-stick skillet or stainless steel pan for even cooking.
• Serve immediately after combining the calamari and sauce for the best texture and flavor.

Recipe Variations

• Spicy Calamari Puttanesca: Increase the amount of red chili flakes for a spicier version.
• Vegetarian Puttanesca: Skip the calamari and anchovies, and add roasted eggplant or zucchini for a plant-based alternative.
• Seafood Puttanesca: Add shrimp, mussels, or clams along with the calamari for a seafood medley.
• Creamy Puttanesca: Stir in a splash of heavy cream or a dollop of mascarpone cheese for a rich, creamy sauce.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Freezing: While the sauce freezes well, calamari does not, as it can become rubbery upon reheating. Consider freezing the sauce separately and adding freshly cooked calamari when reheating.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or stock to loosen the sauce if needed.

Healthier Twist Ideas

• Use whole-grain or zucchini noodles instead of traditional pasta for a fiber-rich, low-carb option.
• Reduce the olive oil to cut back on calories while still retaining the dish’s flavor.
• Incorporate more vegetables like spinach, kale, or bell peppers to boost the nutritional profile.
• Skip the Parmesan cheese to reduce saturated fat.

Serving Suggestions for Events

• Casual Dinners: Serve with a simple green salad and a crisp white wine like Pinot Grigio.
• Dinner Parties: Present the dish family-style, garnished with fresh parsley and served with garlic bread.
• Holiday Gatherings: Pair with other Italian favorites like bruschetta, caprese salad, or tiramisu for a Mediterranean-themed menu.
• Weeknight Comfort: Serve over pasta with an extra drizzle of olive oil for a quick yet satisfying meal.

Special Equipment

• Large skillet or sauté pan
• Sharp knife for chopping ingredients
• Large pot for boiling pasta (if using)
• Wooden spoon for stirring

Frequently Asked Questions

1. Can I use frozen calamari for this recipe?
Yes, frozen calamari works well as long as it is thawed completely and patted dry before cooking.

2. What type of olives are best for Puttanesca sauce?
Kalamata olives are traditional, but any briny, pitted black or green olives can be used.

3. Can I omit the anchovies?
Yes, you can omit anchovies if you prefer, but they add a subtle depth of flavor without being fishy.

4. How do I prevent the calamari from being rubbery?
Cook it quickly over high heat or simmer it gently for a longer time—avoid overcooking.

5. Can I make the sauce ahead of time?
Yes, the sauce can be made a day in advance and stored in the refrigerator. Cook the calamari fresh before serving.

6. What pasta works best with this dish?
Long pastas like spaghetti or linguine are ideal, but shorter shapes like penne or rigatoni also work well.

7. How do I clean fresh calamari?
Remove the head, tentacles, and innards. Peel off the outer skin, rinse well, and slice into rings.

8. Can I add wine to the recipe?
Yes, a splash of white wine added during cooking enhances the sauce’s flavor.

Conclusion

Calamari Puttanesca is a bold, flavorful dish that combines the tender texture of calamari with the robust and savory elements of Puttanesca sauce. Perfect for seafood lovers and fans of Italian cuisine, this dish is versatile, satisfying, and easy to make. Whether you’re serving it as a weeknight dinner or a centerpiece for a special occasion, it’s sure to impress. Try it today and bring a taste of Italy to your kitchen!

Print