Main courses
A refined southern Italian pasta dish with silky tomato sauce, fresh basil, sweet shallot, capers, and a savory Sicilian-style finish of ricotta salata and toasted breadcrumbs.
Recipe video
Bring a large pot of water to a boil. Salt it well so the pasta is seasoned from the inside.
In a wide skillet, heat the olive oil over medium-low heat. Add the shallot and cook for 2 to 3 minutes until soft and glossy, not browned.
Add the sliced garlic and chili flakes. Stir for 30 seconds, just until fragrant.
Stir in the tomato paste and cook it for 1 minute to deepen the flavor.
Add the crushed tomatoes and capers. Simmer gently for 12 to 15 minutes, stirring occasionally, until the sauce becomes thick, glossy, and balanced. Add a pinch of sugar only if the tomatoes taste too sharp.
Tear in most of the basil and season with salt and black pepper.
Cook the calamarata in the boiling water until 2 minutes before al dente.
Reserve some pasta water, then drain the pasta and transfer it directly into the sauce.
Toss over medium heat for 1 to 2 minutes, adding a little pasta water as needed, until the sauce clings beautifully to every ring of pasta.
Turn off the heat and finish with a small drizzle of olive oil and the remaining basil.
Dish type
Gourmet pasta / Italian first course
Serve in warm shallow bowls with ricotta salata, toasted breadcrumbs, a few small basil leaves, and a final thread of extra-virgin olive oil. A chilled glass of Etna Bianco pairs beautifully.
Notes
For a smoother sauce, blend part of it before adding the pasta.
For a more rustic Sicilian touch, add a little lemon zest to the breadcrumbs.
Do not overcook the pasta; it should finish in the sauce.
Time
35 minutes
Difficulty
Easy to medium
Calories
About 540 kcal per serving
