Paccheri with calamari and potato is a quick and flavourful Neapolitan pasta recipe traditional on the Sorrento peninsula and the the island of Ischia. This divine seafood pasta dish only uses a handful of ingredients and can be on your table in just 45 minutes!
History
This paccheri with calamari and potato recipe originates from a style of cooking the Italians refer to as ‘la cucina povera’ (the kitchen of the poor or peasants). In the past, every country had its peasant class who, having little money to spend on food, made good use of seasonal ingredients they could grow or produce themselves.
Pasta was a staple for the Italian peasants especially in the South. And cooking it with legumes or potatoes made a filling meal in times when meat was scarce or considered a luxury!
Today, many of these peasant recipes are still very popular. However, they are often adjusted to suit modern tastes. I’m not sure when people started to add seafood, such as calamari (squid). But, certainly the fishermen and those living by the coast have been doing so for a long time. Seafood is a very large part of traditional and contemporary Neapolitan cuisine.
Different recipe versions
There are a number of versions of this Neapolitan paccheri with calamari and potato recipe. Some people puree half of the potato to make the sauce creamier, others use a different type of squid which Italians call totani (European flying squid).
Plus, not every version includes tomatoes and peperoncino. There is also a traditional recipe for pasta with mussels and potato, which I’d love to try.
The herbs and spices in this recipe are probably fairly contemporary additions. But, the fresh peperoncino, garlic and parsley help to make this paccheri with calamari and potato extremely flavourful and appetizing.
The calamari and potato condiment is really delicious and I think it’s great even without the pasta and can be eaten as a one plate meal or warm salad by itself (although I probably shouldn’t say that!).
Ingredients
- Paccheri Pasta: This large, tubular pasta is perfect for holding the rich sauce and tender calamari. If paccheri isn’t available, calamarata pasta or giant penne (pennoni) make excellent substitutes.
- Calamari (Squid): If possible use fresh calamari for the best flavor. If fresh calamari isn’t available you can also use frozen, just make sure to thaw the calamari completely so that it cooks evenly.
- Potatoes: Use waxy potatoes like new potatoes as they hold their shape better during cooking.
- Cherry Tomatoes: Cheery tomatoes compliment the calamari and help balance the recipe by adding sweetness and a very slight acidity.
- White Wine: Use a dry white wine for the most flavor. White wine adds a lot of flavor to this recipe and the alcohol cooks out so I wouldn’t recommend substituting it. However, if you need a non-alcohol substitute you could use vegetable or seafood stock.
- Garlic: Freshly chopped garlic infuses the olive oil with aromatic depth and pairs beautifully with the calamari and tomatoes.
- Peperoncino: Adds a gentle heat to the dish. Adjust the quantity based on your spice preference.
- Fresh Parsley: Chopped parsley provides a fresh, herbaceous finish that balances the richness of the pasta sauce.
- Extra Virgin Olive Oil: Make sure to use high-quality olive oil as it adds a lot of flavor to the sauce.
- Lemon Zest (Optional): A touch of grated lemon zest adds a bright, citrusy flavor that lifts the dish.
Calamari vs Squid
Calamari and squid can be used interchangeably because they refer to the same seafood. The word “calamari” is derived from the Italian name for squid and is often used to describe squid in culinary contexts, especially in Italian and Mediterranean cuisines.
Expert Tips
Cook Potatoes Al Dente: Parboil the potatoes until they’re tender but still firm. This ensures they retain their shape when pan-fried and don’t become mushy when mixed with the sauce, adding a delightful texture to the dish.
Reserve Pasta Water: Don’t forget to save some of the starchy pasta water before draining. This starchy water emulsifies with the olive oil and helps create a silky, cohesive sauce that clings perfectly to the pasta.
Step by Step Instructions
1) Clean the calamari if fresh: remove the head, skin, cartilage, and entrails. Wash thoroughly and slice the body into rings and the tentacles into small pieces.
2) Bring a pot of salted water to the boil and add the potatoes. Cook until they are al dente (about 5-10 minutes) Once they are ready, remove with a slotted spoon. Keep the water.
3) In a deep frying pan or skillet, heat the olive oil. Add the par-boiled potatoes and fry for 2-3 minutes, until they start to turn golden. Remove and set aside.
4) In the same skillet, sauté the chopped garlic for a minute, then add the calamari rings. Cook for about 5 minutes, stirring frequently, until the calamari pieces start to turn a more solid white color.
5) Add the cherry tomatoes and continue to cook for another 10 minutes.
6) Pour in the white wine and increase the heat, allowing the alcohol to evaporate. Season with salt and black pepper to taste.
7) Return the potato water to a boil and cook the paccheri al dente, according to package instructions. Reserve some pasta cooking water, then drain the pasta.
8) While the pasta is cooking, add the potatoes, a sprinkling of parsley and some peperoncino to the calamari. Mix everything together well.
9) Add some of the pasta cooking water to the calamari and potato sauce and mix again. Cook for another minute.
10) Add the pasta to the sauce with a little more pasta cooking water if it seems dry. Mix everything well together and serve immediately with another sprinkling of parsley and some grated lemon zest if desired.
Storage and Leftovers
Refrigerator: Allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 days.
Reheating: Reheat in a saucepan over low heat with a splash of vegetable or seafood stock to prevent the sauce from drying out. Stir regularly until the calamari pasta is heated throughout.
FAQs
Fresh calamari should have a clean, mild ocean scent and firm, slightly translucent flesh. Avoid calamari with a strong fishy odor or slimy texture, as these are signs that it’s not fresh.
Yes, frozen calamari works well. Just make sure to thaw it completely and pat it dry with paper towels to remove excess moisture before cooking. This ensures the calamari cooks evenly and doesn’t release too much liquid into the pan.
Paccheri pasta is commonly available at Italian specialty stores, gourmet food shops, or well-stocked grocery stores. You can also find it online through retailers that specialize in Italian ingredients. If it’s not available, substitute with calamarata, rigatoni, or other large tubular pasta varieties.
More Recipes You May Like:
If you do try this calamari pasta, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Buon appetito!
Paccheri Pasta with Calamari (squid) and Potatoes
Paccheri with calamari and potato is a quick and flavourful Neapolitan pasta recipe from the Sorrento Peninsula and the island of Ischia. This divine seafood pasta dish only uses a handful of ingredients and can be on your table in just 45 minutes!
Ingredients
- 11 ¼ oz paccheri you can also use calamarata pasta
- 3-4 small calamari (about 1 per person depending on the size)
- 3 potatoes medium sized (I used new potatoes)
- 10-12 cherry tomatoes cut in half
- 1-2 garlic cloves
- ½ fresh peperoncino (Italian red chili pepper) or dried peperoncino flakes
- ½ glass white wine 2.5 ounces
- 1 handful fresh parsley chopped
- 1 lemon optional
- 3-4 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste
Instructions
-
Clean the calamari if fresh: remove the head, skin, cartilage, and entrails. Wash thoroughly and slice the body into rings and the tentacles into small pieces.
-
Bring a pot of salted water to the boil and add the potatoes. Cook until they are al dente (about 5-10 minutes) Once they are ready, remove with a slotted spoon. Keep the water.
-
In a deep frying pan or skillet, heat the olive oil. Add the par-boiled potatoes and fry for 2-3 minutes, until they start to turn golden. Remove and set aside.
-
In the same skillet, sauté the chopped garlic for a minute, then add the calamari rings. Cook for about 5 minutes, stirring frequently, until the calamari pieces start to turn a more solid white color.
-
Add the cherry tomatoes and continue to cook for another 10 minutes.
-
Pour in the white wine and increase the heat, allowing the alcohol to evaporate. Season with salt and black pepper to taste.
-
Return the potato water to a boil and cook the paccheri al dente, according to package instructions. Reserve some pasta cooking water, then drain the pasta.
-
While the pasta is cooking, add the potatoes, a sprinkling of parsley and some peperoncino to the calamari. Mix everything together well.
-
Add some of the pasta cooking water to the calamari and potato sauce and mix again. Cook for another minute.
-
Add the pasta to the sauce with a little more pasta cooking water if it seems dry. Mix everything well together and serve immediately with another sprinkling of parsley and some grated lemon zest if desired.
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Notes
This recipe can be made without the pasta. The combination of calamari and potato makes a wonderful warm salad.
Nutrition
Calories: 624kcalCarbohydrates: 95gProtein: 29gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 210mgSodium: 65mgPotassium: 1234mgFiber: 7gSugar: 5gVitamin A: 331IUVitamin C: 62mgCalcium: 83mgIron: 4mg
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