Calamarata alla napoletana
Clean squids and cut them into rings of size similar to the pasta’s. Brown squids with a little oil, unpeeled garlic, chili pepper, salt and pepper.
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Cooking tools:
- Cutting board
- Chef's knife
- Skillet
- Blender
- Stove
- Pot
- Colander
- Serving bowl
- Plate
Ingredients
- 400 g Calamarata
- 700 g fresh squid
- 300 g date tomatoes
- 1 spoonful tomato concentrate
- ½ glass white wine
- 1 clove of garlic
- fresh chili pepper to taste
- fresh parsley to taste
- extra virgin olive oil
- salt to taste
- pepper to taste
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