Calamari Fra Diavolo
Calamari Fra Diavolo is a spicy seafood pasta that leans into its coastal Italian roots, pairing tender rings of calamari with a bright, peppery tomato sauce that clings to every strand of spaghetti. This version is quick, approachable, and weeknight-friendly while still feeling like something your Italian grandmother would proudly serve to a room full of hungry cousins.
Servings: 6 people
Ingredients
- 2 lbs of calamari cleaned and cut into ½ inch rings
- ¼ cup extra virgin olive oil
- 1 shallot minced
- 6 garlic cloves minced
- 1 tbsp tomato paste
- ½ tbsp jarred Calabrian chili pepper
- ½ cup red wine or sweet vermouth
- 1, 28- ounce can crushed tomatoes
- 12 ounces tomato passata
- ½ tsp kosher salt
- Pepper to taste
- ½ cup water
- 1 lb dry spaghetti
- 3 tbsp parsley roughly chopped
Instructions
- Add olive oil, shallot, and garlic to the pan and heat over medium heat. Once the garlic is golden brown, stir in the tomato paste and the jarred Calabrian chili pepper.
- Add the red wine and let it cook for a few minutes to allow for the alcohol to burn off.
- Stir in the canned tomatoes, tomato passata, salt, pepper, and ½ cup water. Let simmer for 15 minutes.
- Taste the sauce and adjust for salt, then add the calamari, bring to a low simmer, and cook for 30 minutes.
- While the calamari do their thing, bring a large pot of salted water to a boil. Drop the spaghetti in and cook until perfectly al dente. Before you strain the pasta, steal half a cup of starchy pasta water.
- Add ½ cup of pasta water to the sauce and give it a good stir before adding the spaghetti to the sauce.
- Serve warm!
Nutrition
Calories: 592kcal | Carbohydrates: 79g | Protein: 37g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 352mg | Sodium: 487mg | Potassium: 1285mg | Fiber: 6g | Sugar: 12g | Vitamin A: 856IU | Vitamin C: 32mg | Calcium: 134mg | Iron: 5mg
