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–+ servings
Sabrina Hermes

Spicy Calamari Puttanesca: Discover the Bold Flavor!

A bold and flavorful dish featuring tender calamari in a spicy puttanesca sauce, served over pasta.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound fresh calamari cleaned and cut into rings
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1/2 teaspoon red pepper flakes adjust to taste
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 1/4 cup pitted Kalamata olives roughly chopped
  • 2 tablespoons capers rinsed and drained
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/4 cup fresh parsley chopped
  • Juice of 1 lemon
  • 8 ounces spaghetti or linguine

Method
 

  1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
  3. Add the calamari rings to the skillet and cook for 2-3 minutes until they turn opaque. Be careful not to overcook them, as they can become tough.
  4. Stir in the diced tomatoes (with juice), Kalamata olives, capers, and oregano. Season with salt and pepper. Let the mixture simmer for about 5 minutes, allowing the flavors to meld.
  5. Add the cooked pasta to the skillet, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
  6. Remove from heat and stir in the fresh parsley and lemon juice. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 8.5gCholesterol: 200mgSodium: 800mgFiber: 3gSugar: 4g

Notes

  • For a milder dish, reduce or omit the red pepper flakes.
  • Add a handful of spinach or arugula to the pasta for extra greens and nutrition.

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