18 Delicious Calamarata Pasta Tasty Recipes

Looking for a pasta night upgrade? Calamarata—with its thick, squid-like rings—is the perfect canvas for bold flavors, from creamy sauces to zesty seafood tosses. Whether you crave quick weeknight dinners or impressive weekend feasts, these 18 delicious recipes will make your taste buds dance. Get ready to fall in love with every forkful—let’s dive into the best ways to savor this underrated pasta shape!

Calamarata Pasta with Spicy Tomato Sauce

This hearty, seafood-inspired pasta dish packs a punch with its fiery tomato sauce and tender, ring-shaped noodles—perfect for a cozy weeknight dinner with a kick.

Ingredients:

• 8 oz calamarata pasta (or sub rigatoni)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup fresh basil, thinly sliced
• Grated Parmesan, for serving

Instructions:

1. Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook 1 minute until fragrant but not browned.
3. Stir in crushed tomatoes, sugar, and salt. Simmer 10 minutes, stirring occasionally, until slightly thickened.
4. Toss cooked pasta with the sauce, adding reserved pasta water 2 tbsp at a time to loosen if needed. Fold in basil.
5. Serve immediately with a generous sprinkle of Parmesan.

The sauce’s slow simmer melds the garlic and heat into a rich, velvety texture that clings perfectly to every nook of the calamarata—no seafood required for big flavor!

Tip: For extra depth, add a splash of pasta water to your plate just before eating—it wakes up the sauce’s silkiness.

Calamarata Pasta with Seafood Medley

This Calamarata Pasta with Seafood Medley is a showstopper—tender ring-shaped pasta cradling a briny mix of shrimp, scallops, and squid in a garlicky white wine sauce.

• 12 oz calamarata pasta (or sub rigatoni)
• 2 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb sea scallops, patted dry
• 1/2 lb squid, cleaned and sliced into rings
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• 1 tbsp unsalted butter
• 1 tsp kosher salt, plus more for pasta water

1. Bring a large pot of salted water to a boil. Cook pasta until al dente (about 10 minutes), reserving 1/2 cup pasta water before draining.
2. Meanwhile, heat olive oil in a large skillet over medium. Add garlic and red pepper flakes; sauté 1 minute until fragrant. Increase heat to medium-high, then add shrimp, scallops, and squid. Cook 3 minutes, stirring occasionally, until shrimp turn pink.
3. Pour in white wine and simmer 2 minutes to reduce slightly. Stir in butter and 1 tsp salt until melted.
4. Toss drained pasta into the skillet with seafood, adding reserved pasta water 2 tbsp at a time to loosen the sauce. Fold in parsley.

The magic here? The pasta’s rings trap bits of seafood in every bite, making each forkful a little surprise. Tip: For extra richness, finish with a squeeze of lemon or a sprinkle of grated Pecorino.

Calamarata Pasta with Creamy Pesto

This twist on pesto pasta swaps spaghetti for chewy calamarata rings, tossing them in a luxuriously creamy basil sauce that clings to every bite.

Ingredients

• 12 oz calamarata pasta (or sub rigatoni)
• 2 cups fresh basil leaves, packed
• 1/3 cup pine nuts, toasted
• 2 garlic cloves
• 1/2 cup grated Parmesan, plus extra for serving
• 1/2 cup heavy cream
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook pasta in salted boiling water until al dente (about 10 minutes). Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, blend basil, pine nuts, garlic, 1/2 cup Parmesan, 1/2 tsp salt, and 1/4 tsp pepper in a food processor until finely chopped. With the motor running, drizzle in olive oil until smooth.
3. Heat heavy cream in a large skillet over medium-low until just simmering. Stir in pesto, then add cooked pasta and toss to coat. Add reserved pasta water 2 tbsp at a time until sauce clings lightly.
4. Serve immediately with extra Parmesan. The ridges of calamarata trap the creamy pesto beautifully, making each forkful extra flavorful.

Tip: For a nut-free version, swap pine nuts with sunflower seeds—they add the same rich texture!

Calamarata Pasta with Garlic and Olive Oil

This simple yet elegant pasta dish lets the briny sweetness of calamari rings shine, tossed in a garlicky olive oil sauce that’s ready in minutes.

Ingredients

• 8 oz calamarata pasta (or sub rigatoni)
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 lb fresh calamari rings, patted dry
• 1/4 cup chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Cook pasta in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; sauté 2 minutes until fragrant but not browned.
3. Increase heat to medium-high. Add calamari rings, salt, and black pepper; cook 2 minutes, stirring, until just opaque.
4. Add drained pasta, lemon juice, and 1/4 cup reserved pasta water to the skillet. Toss 1 minute, adding more water if needed. Stir in parsley.

The magic here? The calamari cooks with the pasta—no separate searing needed—for tender bites and a sauce that clings perfectly to every curl.

Tip: For extra depth, add a splash of white wine with the garlic and let it reduce before adding the calamari.

Calamarata Pasta with Lemon Butter Sauce

This bright, citrusy pasta dish feels fancy but comes together in under 30 minutes—perfect for weeknights when you want something special without the fuss.

Ingredients

• 8 oz calamarata pasta (or sub rigatoni)
• 4 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup heavy cream
• Zest and juice of 1 large lemon (about 2 tbsp juice)
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp salt
• 1/4 cup chopped fresh parsley

Instructions

1. Cook pasta in salted boiling water until al dente (about 9–10 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, melt butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook 1 minute until fragrant but not browned.
3. Stir in heavy cream, lemon zest, lemon juice, and salt. Simmer 2 minutes until slightly thickened.
4. Add drained pasta to the skillet with 1/4 cup reserved pasta water and Parmesan. Toss until coated, adding more pasta water if needed.
5. Remove from heat and stir in parsley. Serve immediately with extra Parmesan.

The lemon butter sauce clings perfectly to the pasta’s ruffled edges, and the red pepper flakes add just the right gentle kick.

Tip: For extra richness, swap half the butter for 2 tbsp olive oil and finish with a pat of cold butter off-heat.

Calamarata Pasta with Fresh Basil and Cherry Tomatoes

This vibrant, seafood-inspired pasta dish brings the flavors of the Mediterranean to your table with minimal effort—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 12 oz calamarata pasta (or sub rigatoni)
• 3 tbsp extra-virgin olive oil, divided
• 3 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes
• 1 pint cherry tomatoes, halved
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 cup fresh basil leaves, torn
• 1/2 cup grated Parmesan cheese

Instructions:

1. Cook pasta in a large pot of salted boiling water until al dente (about 10 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook 1 minute until fragrant but not browned.
3. Add cherry tomatoes and 1/2 tsp salt; cook 5 minutes, stirring occasionally, until tomatoes burst and release juices.
4. Toss drained pasta into the skillet with the tomato mixture, adding reserved pasta water 2 tbsp at a time to loosen the sauce. Stir in basil and remaining 1 tbsp olive oil.
5. Serve topped with Parmesan cheese.

The ring-shaped calamarata cradles the sweet tomato sauce beautifully, while the basil and Parmesan add just the right balance of freshness and richness.

Tip: For extra depth, add a splash of white wine to the tomatoes after they soften.

Calamarata Pasta with Sausage and Peppers

This hearty, ring-shaped pasta cradles every bite of savory sausage and sweet peppers in a garlicky tomato sauce—perfect for a weeknight dinner that feels special.

Ingredients:

• 8 oz calamarata pasta (or sub rigatoni)
• 12 oz Italian sausage, casings removed
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 (14.5 oz) can crushed tomatoes
• 1/4 cup dry white wine (or chicken broth)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan, plus extra for serving
• Fresh basil, torn (for garnish)

Instructions:

1. Cook the pasta in salted boiling water until al dente (about 10 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high. Add the sausage, breaking it into chunks, and cook until browned (5–6 minutes).
3. Add the bell peppers and cook until softened (4–5 minutes). Stir in 3 cloves garlic, 1 tsp oregano, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute until fragrant.
4. Pour in 1/4 cup white wine, scraping up browned bits. Add crushed tomatoes and simmer for 8–10 minutes until slightly thickened.
5. Toss the pasta with the sauce, adding reserved pasta water as needed. Stir in 1/4 cup Parmesan.
6. Garnish with fresh basil and extra Parmesan.

The chewy, squid-like rings of calamarata hold onto the chunky sauce beautifully, making every forkful a flavor bomb. Tip: For extra depth, brown the sausage in one piece first, then slice—it caramelizes better!

Calamarata Pasta with Mushroom Cream Sauce

This rich, velvety mushroom cream sauce clings perfectly to calamari-shaped calamarata pasta, making every bite a luxurious treat.

Ingredients:

• 8 oz calamarata pasta (or sub rigatoni)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 12 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped parsley

Instructions:

1. Cook pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water before draining.
2. Meanwhile, heat butter and olive oil in a large skillet over medium-high. Add mushrooms and cook 6-8 minutes until browned, stirring occasionally.
3. Add garlic, thyme, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute until fragrant.
4. Reduce heat to medium-low. Pour in heavy cream and simmer 2 minutes, stirring constantly.
5. Toss drained pasta with mushroom sauce, adding reserved pasta water 1 tbsp at a time until glossy. Stir in Parmesan.
6. Garnish with parsley and serve immediately.

The sauce’s creaminess nestles into every nook of the calamarata, while the thyme and Parmesan add earthy depth. Tip: For extra umami, swap 1/4 cup cream with white wine and reduce before adding the rest.

Calamarata Pasta with Shrimp and White Wine Sauce

This Calamarata Pasta with Shrimp and White Wine Sauce is a showstopper—briny shrimp, al dente rings of pasta, and a silky sauce that comes together in minutes.

• 8 oz calamarata pasta (or sub calamari rings or rigatoni)
• 12 oz large shrimp, peeled and deveined
• 3 tbsp unsalted butter, divided
• 3 cloves garlic, minced
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/2 cup heavy cream
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

1. Cook the pasta in a large pot of salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt 1 tbsp butter in a large skillet over medium heat. Add shrimp and cook 2 minutes per side until pink. Transfer to a plate.
3. In the same skillet, melt remaining 2 tbsp butter. Add garlic and red pepper flakes; sauté 30 seconds until fragrant. Pour in white wine and simmer 2 minutes to reduce slightly.
4. Stir in heavy cream, 1/2 tsp salt, and reserved pasta water. Simmer 3 minutes until slightly thickened. Add cooked pasta, shrimp, parsley, and lemon juice; toss to coat.

The magic here? The pasta’s ring shape hugs the sauce, while the wine adds brightness without overpowering the shrimp. Tip: For extra richness, finish with a pat of butter off the heat.

Calamarata Pasta with Clams and Parsley

This briny, garlicky pasta dish feels like a seaside vacation—tender clams and chewy calamari-shaped noodles soak up all that delicious white wine broth.

Ingredients:

• 12 oz calamarata pasta (or sub rigatoni)
• 2 lbs littleneck clams, scrubbed
• 3 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 1/2 cup chopped fresh parsley
• 1 tbsp unsalted butter
• 1/2 tsp kosher salt

Instructions:

1. Cook pasta in salted boiling water until al dente (about 10 minutes). Reserve 1 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium. Add garlic and red pepper flakes; cook 1 minute until fragrant. Pour in white wine and simmer 2 minutes.
3. Add clams, cover, and steam 5–7 minutes until shells open (discard any unopened clams). Stir in butter and 1/2 tsp salt.
4. Toss pasta with clam mixture, adding reserved pasta water 1/4 cup at a time until glossy. Fold in parsley.

The magic here? The pasta’s thick rings trap pockets of that garlicky clam broth in every bite. Tip: For extra richness, finish with a drizzle of good olive oil right before serving.

Calamarata Pasta with Roasted Vegetables

This vibrant, veggie-packed pasta dish is like a hug in a bowl—earthy roasted vegetables cling to every nook of the calamari-shaped noodles for a satisfying bite.

Ingredients

• 8 oz calamarata pasta (or sub rigatoni)
• 1 small eggplant, diced into 1/2-inch cubes
• 1 red bell pepper, chopped
• 1 small zucchini, halved and sliced
• 1/4 cup olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan, plus extra for serving
• 1/4 cup chopped fresh basil

Instructions

1. Roast the veggies: Preheat oven to 425°F. Toss eggplant, bell pepper, and zucchini with 2 tbsp olive oil, 1/2 tsp salt, and black pepper on a baking sheet. Roast 20 minutes, stirring halfway, until caramelized at the edges.
2. Cook the pasta: Meanwhile, boil pasta in salted water until al dente (about 10 minutes). Reserve 1/2 cup pasta water, then drain.
3. Sizzle the garlic: Heat remaining 2 tbsp olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook 1 minute until fragrant but not browned.
4. Bring it together: Add pasta, roasted veggies, lemon juice, and 1/4 cup pasta water to the skillet. Toss 2 minutes, adding more water if needed. Stir in Parmesan and remaining 1/2 tsp salt.
5. Finish: Top with basil and extra Parmesan. Serve immediately.

The secret here? Roasting the veggies deepens their sweetness, while the hollow pasta traps all those glossy, garlicky juices. Tip: For extra richness, swap half the olive oil with butter when sautéing the garlic.

Calamarata Pasta with Truffle Oil and Parmesan

This elegant yet simple pasta dish lets truffle oil shine, turning a weeknight dinner into something special with minimal effort.

Ingredients:

• 8 oz calamarata pasta (or sub rigatoni)
• 3 tbsp unsalted butter
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan, plus extra for serving
• 1 tbsp truffle oil
• 1/2 tsp kosher salt
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook pasta in salted boiling water until al dente (about 10 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, melt butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook 1 minute until fragrant.
3. Pour in heavy cream and simmer 2 minutes, stirring occasionally. Reduce heat to low, then stir in Parmesan until melted.
4. Toss drained pasta with sauce, adding reserved pasta water 1 tbsp at a time until glossy. Remove from heat; drizzle with truffle oil and sprinkle with 1/2 tsp salt.
5. Garnish with parsley and extra Parmesan.

The truffle oil’s earthy aroma pairs perfectly with the rich cream sauce, while the calamarata’s rings catch every drop. Tip: For deeper flavor, finish with a sprinkle of truffle salt instead of kosher salt.

Calamarata Pasta with Anchovies and Breadcrumbs

This briny, garlicky pasta dish is a seafood lover’s dream—with crispy breadcrumbs adding the perfect crunch to every bite.

Ingredients

• 12 oz calamarata pasta (or sub rigatoni)
• 1/4 cup extra-virgin olive oil, divided
• 3 garlic cloves, thinly sliced
• 4 anchovy fillets, chopped
• 1/2 tsp crushed red pepper flakes
• 1/2 cup panko breadcrumbs
• 1/4 cup chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Lemon wedges, for serving

Instructions

1. Cook pasta in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Heat 2 tbsp olive oil in a large skillet over medium. Add garlic, anchovies, and red pepper flakes; cook 2 minutes, stirring until anchovies dissolve.
3. Push garlic mixture to one side. Add remaining 2 tbsp olive oil and breadcrumbs to the empty space. Toast 3 minutes, stirring, until golden.
4. Add drained pasta to the skillet with reserved pasta water, salt, and black pepper. Toss 1 minute to coat. Remove from heat; stir in parsley.
5. Serve with lemon wedges for squeezing over.

The magic here? The breadcrumbs soak up the anchovy-garlic oil, turning into little flavor bombs that cling to every noodle.

Tip: For extra depth, toast the breadcrumbs in a dry pan first, then set aside and add back at the end.

Calamarata Pasta with Spinach and Ricotta

This creamy, garlicky pasta dish feels fancy but comes together in under 30 minutes—perfect for a weeknight dinner with a touch of elegance.

Ingredients

• 8 oz calamarata pasta (or sub rigatoni)
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 5 oz fresh baby spinach
• 1 cup whole-milk ricotta
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan, plus extra for serving
• 1 tbsp lemon zest

Instructions

1. Cook pasta in salted boiling water until al dente (about 10 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium. Add garlic and red pepper flakes; sauté 30 seconds until fragrant. Add spinach and 1/2 tsp salt; cook 2 minutes until wilted.
3. Reduce heat to low. Stir in ricotta, Parmesan, black pepper, and 1/4 cup pasta water until creamy. Add pasta and toss, adding more pasta water if needed to coat.
4. Finish with lemon zest and remaining 1 tbsp olive oil. Serve with extra Parmesan.

The ricotta melts into a luxe sauce without heavy cream, while the lemon zest brightens every bite. Tip: For extra richness, stir in a splash of starchy pasta water just before serving—it helps the sauce cling to every noodle.

Calamarata Pasta with Sun-Dried Tomatoes and Olives

This vibrant pasta dish is a celebration of Mediterranean flavors—briny olives, sweet sun-dried tomatoes, and tender calamari-shaped pasta make every bite irresistible.

Ingredients:

• 8 oz calamarata pasta (or sub rigatoni)
• 3 tbsp extra-virgin olive oil, divided
• 3 garlic cloves, thinly sliced
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 1/3 cup pitted Kalamata olives, halved
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp kosher salt
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Pecorino Romano, plus extra for serving

Instructions:

1. Cook the pasta in salted boiling water until al dente (about 10 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-low. Add garlic and cook for 1 minute until fragrant. Stir in sun-dried tomatoes, olives, red pepper flakes, and 1/2 tsp salt; cook for 2 minutes.
3. Add the drained pasta to the skillet with the reserved pasta water and remaining 1 tbsp olive oil. Toss for 1–2 minutes until glossy. Off heat, stir in parsley and Pecorino.

The chewy texture of calamarata clings perfectly to the bold sauce, while the salty-sweet combo of olives and tomatoes feels like a mini getaway.

Tip: For extra richness, drizzle with a bit of the sun-dried tomato oil from the jar!

Calamarata Pasta with Pancetta and Peas

This hearty, comforting dish combines chewy calamarata pasta with crispy pancetta and sweet peas for a meal that feels both rustic and elegant.

Ingredients:

• 12 oz calamarata pasta (or sub rigatoni)
• 4 oz pancetta, diced
• 1 cup frozen peas, thawed
• 3 cloves garlic, minced
• 1/4 cup grated Pecorino Romano, plus extra for serving
• 2 tbsp olive oil
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 cup reserved pasta water

Instructions:

1. Cook pasta in salted boiling water until al dente (about 10 minutes). Reserve 1/4 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium. Add pancetta and cook until crispy (5-6 minutes). Stir in garlic and cook 30 seconds until fragrant.
3. Add peas, salt, and black pepper to the skillet. Cook 2 minutes, just until peas are tender.
4. Toss drained pasta into the skillet with pancetta and peas. Add reserved pasta water and Pecorino Romano, stirring until the cheese melts into a light sauce.

The magic here? The pasta’s ring shape traps little pockets of the salty pancetta and creamy sauce in every bite. Serve with extra grated cheese at the table.

Tip: For a brighter finish, stir in a squeeze of lemon juice or a pinch of red pepper flakes with the peas.

Calamarata Pasta with Zucchini and Mint

This Calamarata Pasta with Zucchini and Mint is a bright, summery dish where tender rings of pasta hug ribbons of zucchini, all tied together with a refreshing hint of mint.

• 8 oz calamarata pasta (or sub rigatoni)
• 2 medium zucchini, thinly sliced into ribbons
• 3 tbsp olive oil, divided
• 3 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 cup fresh mint leaves, torn
• 1/4 cup grated Pecorino Romano, plus more for serving
• 1 tbsp lemon zest

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Add zucchini and cook for 4–5 minutes, stirring occasionally, until just softened. Push to one side.
3. Add remaining 1 tbsp olive oil to the skillet. Stir in garlic and red pepper flakes; cook for 30 seconds until fragrant. Toss zucchini back into the mixture.
4. Add drained pasta to the skillet along with 1/4 cup reserved pasta water, 1/2 tsp salt, and Pecorino. Toss vigorously to coat, adding more pasta water if needed.
5. Remove from heat and stir in mint and lemon zest. Serve immediately with extra cheese.

The mint and lemon zest wake up the dish with a garden-fresh zing, while the zucchini ribbons melt into the pasta’s curves. Tip: For extra texture, finish with toasted breadcrumbs or pine nuts.

Calamarata Pasta with Crab Meat and Chili Flakes

This seafood pasta dish is a showstopper—tender rings of calamari-shaped pasta cradle sweet crab meat, all tossed in a garlicky, chili-kissed sauce that’s ready in under 30 minutes.

Ingredients:

• 8 oz calamarata pasta (or sub rigatoni)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red chili flakes (plus extra for garnish)
• 1/2 cup dry white wine
• 8 oz lump crab meat, picked over for shells
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Cook pasta in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and 1/2 tsp chili flakes; sauté 1 minute until fragrant but not browned.
3. Pour in white wine, simmer 2 minutes to reduce slightly. Add crab meat, parsley, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper; gently stir to combine.
4. Toss cooked pasta into the skillet with 1/4 cup reserved pasta water, adding more if needed to create a light sauce. Cook 1 minute to meld flavors.
5. Serve immediately, garnished with extra chili flakes and a drizzle of olive oil.

The magic here? The pasta’s unique shape traps bits of crab and chili oil in every bite—elevating simple ingredients into something special.

Tip: For extra richness, stir in 1 tbsp cold butter off-heat just before serving.

Conclusion

With 18 mouthwatering Calamarata pasta recipes to choose from, there’s something here for every home cook to love! Whether you’re craving creamy, spicy, or fresh flavors, these dishes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these delicious meals too. Happy cooking!