Calamari Pasta


In the theme of quick and easy…  this is one of our favorites. Less than 30 minutes from prep to consumption, it’s a great dish to prepare for a light lunch or dinner, and oh-so delicious. The surprising ingredient is our use of hot cherry peppers– they are pickled, with an acidic pang, and a spicy fore and aftertaste. They pair perfectly with the mild, slightly sweet taste of the calamari, noodles, and white wine sauce and create a balanced, yet memorable dish.

You’ll need:

.5 lb cleaned calamari (2 tubes and the rest tentacles)

6 cherry peppers (hot)

3 cloves fresh garlic sliced thin

1 tsp salt

1 tsp pepper

4 tbsp olive oil

1 tbsp parsley

1/2 cup white wine

1/2 lb pasta



Put water on to boil for the pasta.  Place the olive oil, cherry peppers, salt, pepper, and garlic in a saute pan on medium heat.  Saute until the garlic starts to become translucent and the cherry peppers soften up a bit.  Add the white wine and allow it to cook off a little.  Around this time your water should be boiling, throw the pasta and add the calamari to the oil/wine/garlic/pepper mix.  Throwing the pasta and adding the calamari at the same time is important as it helps to time the cooking of the calamari (which needs to be cooked for about 7 min).  Strain the pasta and pour the sauce over top in a serving dish, sprinkle the parsley on top, and enjoy!

Side note:  I like mine significantly more spicy than Jodi does, if you’re like me I recommend cooking about 4 additional Cherry peppers in a separate pan with some oil/salt/pepper/garlic/white wine and adding it to your dish after the fact….


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