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Calamari Puttanesca is my favorite way to turn a handful of bold Mediterranean staples into a weeknight dinner that feels truly special. This recipe combines tender calamari with the punchy flavors of olives, capers, and a tomato rich sauce, landing somewhere between classic Italian comfort food and a dinner party showstopper.
I first made Calamari Puttanesca for friends who were skeptical about calamari, and by the end of dinner, the skillet was wiped clean with bread. Ever since, it has been a go to choice when I want something that wows without a lot of fuss.
Ingredients
- Calamari rings and tentacles: Fresh or high quality frozen calamari gives the dish unbeatable tenderness
- Olive oil: A base for sautéing and finishing with a rich Mediterranean flavor: use extra virgin for best taste
- Garlic cloves: Essential for classic Italian aroma and depth: choose plump, heavy cloves
- Red chili flakes: Add a gentle heat: adjust amount to preference
- Onion: Sweetens and softens the sauce: look for yellow or white onions with tight skins
- Crushed tomatoes or tomato passata: Forms the sauce’s backbone: canned or jarred varieties work well if they are rich and not too watery
- Black olives: Kalamata or similar briny olives deliver signature bite and saltiness
- Capers: Brings tang and punch: look for small, non pasteurized capers in brine
- Anchovy fillets: Traditional umami boost: use good quality ones packed in olive oil
- Dried oregano: Delivers herbaceous balance: rub a bit between your fingers to release more aroma
- Sugar: Balances tomato acidity: optional, but helpful if your tomatoes taste tart
- Fresh parsley: Adds freshness and color to finish the dish
- Salt and black pepper: Adjusted to taste, keeping in mind the saltiness from olives and anchovies
- White wine: Adds brightness and depth if using: choose a dry variety you enjoy drinking
- Lemon zest: Lifts the whole sauce with citrusy perfume
- Spaghetti, linguine or penne pasta: Use sturdy pasta that holds up to hearty sauce
- Crusty bread or crostini: For sopping up sauce: artisan style loaves hold up better
- Parmesan cheese: Optional but excellent for a savory finish: buy a chunk and grate just before serving
Step-by-Step Instructions
- Prepare the Calamari:
- Pat the calamari completely dry after thawing to prevent excess moisture in the pan. Heat olive oil in a large skillet over medium high heat. Cook minced garlic and chili flakes until their fragrance is released, which takes about one minute. Add the calamari and sauté very briefly, no more than three minutes, until they go opaque. Remove immediately since overcooking makes them chewy.
- Make the Puttanesca Sauce:
- Wipe out your skillet for a clean start, then heat new olive oil over medium heat. Add the chopped onion and stir patiently for five minutes. Slow and steady brings out their sweetness and takes off any edge. Stir in the remaining garlic and cook only until the kitchen smells wonderful. Add crushed tomatoes, chopped olives, capers, and finely minced anchovies. Sprinkle in oregano and chili flakes for extra kick, and a touch of sugar if your tomatoes are sharp. Let this mixture simmer gently, uncovered, for fifteen minutes. The goal is a thickened, deeply flavorful sauce.
- Combine the Calamari and Sauce:
- Return the just cooked calamari to the pan, spooning the sauce over until every piece is coated. Allow to gently simmer for two to three minutes, letting the calamari soak up all the flavors without toughening up.
- Serve:
- If you love pasta, toss cooked spaghetti or linguine with the calamari puttanesca sauce until everything is slick and glossy. Heap into bowls and finish with parsley and a dusting of Parmesan. For a rustic approach, spoon the sauce over thick slices of toasted bread or even serve over creamy polenta for a cozy meal on a chilly night.
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My favorite part is the briny punch from olives and capers. My husband loves to scoop every last bit of sauce with crusty bread. One evening, my daughter gave the calamari a try for the first time and surprised herself by reaching for seconds.
Storage Tips
Keep leftovers in a tightly lidded glass container and refrigerate for up to two days. Reheat gently over low heat or in the microwave using short bursts. Avoid overcooking when reheating so the calamari stays tender. If serving with pasta, try to store the sauce apart and only combine just before reheating so the pasta does not get soggy.
Ingredient Substitutions
No anchovies on hand The sauce is still delicious if you leave them out. Try adding a splash more olives or even a bit of miso paste for umami. If you prefer a milder dish, skip extra chili flakes or use only a pinch. Allergy or preference against gluten Serve this over steamed rice or polenta instead of pasta.
Serving Suggestions
Pair this dish with a simple green salad or roasted asparagus. A chilled glass of dry white wine such as Pinot Grigio really wakes up the flavors. For an appetizer, use leftover sauce spooned onto toasted baguette slices and top with a little fresh lemon zest or more parsley.
Cultural Context
Puttanesca sauce is a classic from Southern Italy, known for its assertive flavors and roots in humble pantry ingredients. Traditionally paired with spaghetti, the name itself hints at a rustic, no fuss cooking style—this calamari twist makes it wonderfully fresh and suited for seafood lovers. Italian families often make use of whatever they have on hand, which is exactly in the spirit of this dish.
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This dish will surprise anyone who thinks seafood is hard to cook or bland. A single bite brings the Mediterranean home with comfort and brightness.
Common Questions
- → How do you keep calamari tender while cooking?
Cook calamari quickly over high heat for just 2-3 minutes until opaque. Overcooking can make it rubbery. If needed, simmer gently in sauce for a short time to absorb flavors.
- → Can I make this dish without anchovies?
Yes, anchovies add traditional depth but can be omitted. Try increasing olives or capers for extra savoriness if skipping anchovies.
- → What pasta pairs best with this sauce?
Spaghetti, linguine, or penne work well, soaking up the sauce beautifully. Use your favorite pasta shape based on texture preference.
- → Can I use frozen calamari?
Absolutely. Thaw thoroughly and pat dry before cooking. Fresh or frozen calamari will yield tender, flavorful results.
- → What can I serve alongside besides pasta?
Enjoy the saucy calamari with crusty bread for dipping or serve atop creamy polenta for a heartier meal.
- → Is this dish spicy?
Red chili flakes add gentle heat, but they are optional. Adjust the amount to suit your spice preference or omit entirely.