• Antonio

Calamarata Pesto Pasta

Calamarata is a kind of thick ring pasta. It originates from Naples (Napoli) in the South of Italy. Any small style pasta can be used for this dish.

Serves 6 hungry persons.


1⁄2 pound (1⁄2 box) calamarata pasta

1 tablespoon olive oil

2 teaspoons chopped garlic

1 cup roasted peppers, sliced

400g tin 5 bean mix

1⁄4 cup dry white wine (optional)

3⁄4 cup pesto

1⁄4 cup roughly chopped parsley

Salt and pepper to taste

1 tablespoon unsalted butter

Parmesan cheese

Lemon wedges


1. Bring a pot of salted water to boil; cook the pasta until al dente (still a little

chewy), drain it, but save a cup of the cooking water for later. Toss the pasta

with a drop of olive oil; set aside.

2. Combine the olive oil and chopped garlic. Heat a large skillet for 1 minute

over medium heat. Add the garlic oil; sizzle for 15 seconds, then add the

roasted peppers and green beans. Sauté for 3 minutes; add the wine.

3. Cook 1 minute until alcohol has evaporated. Add 1⁄2 cup pesto; stir. Add the

cooked pasta, parsley, salt and pepper, and butter; simmer until heated

through, adding a few drops of the reserved pasta water to make it saucy.

4. Remove from heat; toss with Parmesan cheese. Serve with lemon wedges

and a little extra pesto on the side.

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