Calamari Puttanesca Olive Capers (Printable Version)
# What You'll Need:
→ For the Calamari
01 -
450g fresh or frozen calamari, cleaned and cut into rings (tentacles included if desired)
02 -
2 tablespoons olive oil
03 -
2 garlic cloves, minced
04 -
0.5 teaspoon red chili flakes (optional)
→ For the Puttanesca Sauce
05 -
2 tablespoons olive oil
06 -
1 medium onion, finely chopped
07 -
3 garlic cloves, minced
08 -
240ml canned crushed tomatoes or tomato passata
09 -
60g pitted black olives, roughly chopped
10 -
2 tablespoons capers, drained and rinsed
11 -
2 anchovy fillets, finely minced (optional)
12 -
0.5 teaspoon dried oregano
13 -
0.5 teaspoon red chili flakes (optional)
14 -
0.5 teaspoon sugar (optional)
15 -
2 tablespoons fresh parsley, chopped (for garnish)
16 -
Salt, to taste
17 -
Freshly ground black pepper, to taste
→ Optional Additions
18 -
120ml dry white wine (for deglazing)
19 -
Zest of 1 lemon
→ For Serving
20 -
340g spaghetti, linguine, or penne
21 -
Crusty bread or crostini
22 -
Grated Parmesan cheese (optional)
# Preparation Steps:
01 -
Thaw the calamari completely if frozen, then pat dry with paper towels to eliminate excess moisture. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and red chili flakes; cook until aromatic, about 1 minute. Add the calamari rings and sauté for 2-3 minutes, or until just opaque. Avoid overcooking to maintain tenderness. Remove the calamari from the skillet and set aside.
02 -
In the same skillet, heat 2 tablespoons olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Incorporate the minced garlic and cook for 1 minute, stirring frequently. Add crushed tomatoes, olives, capers, and anchovy fillets if using. Sprinkle in oregano, red chili flakes, and sugar if desired. Stir thoroughly to combine. Simmer for 10-15 minutes, stirring occasionally, until slightly thickened. Adjust seasoning with salt and freshly ground pepper.
03 -
Return the sautéed calamari to the skillet. Gently fold calamari into the sauce, ensuring even coating. Simmer for 2-3 minutes to allow the calamari to absorb the sauce’s flavors.
04 -
For pasta accompaniment, cook spaghetti, linguine, or penne according to package instructions in generously salted water. Drain and toss pasta with the calamari Puttanesca sauce. Alternatively, serve sauced calamari with warm crusty bread or crostini. Garnish the dish with chopped fresh parsley and, if desired, a light dusting of grated Parmesan cheese.
# Additional Tips:
01 -
Patting the calamari dry before cooking ensures a proper sear and prevents steaming.
02 -
Anchovy fillets add depth and a traditional umami character but may be omitted for dietary preference.
03 -
Avoid overcooking calamari, as extended heat causes a tough, rubbery texture.
04 -
White wine and lemon zest, though optional, introduce brightness and aromatic complexity.