Pasta
A bright, briny seafood pasta where tender squid and sweet cherry tomatoes meet the intense umami of bottarga. The key is adding most of the bottarga off the heat so its aroma stays bold and silky, not “cooked out.”
Prep the squid (for tenderness).
Pat squid dry with paper towels (dry squid sears better). Slice tubes into rings about 1 cm thick; leave tentacles whole. Keep chilled while you prep everything else.
Start the pasta water.
Fill a large pot with water, bring to a strong boil, then salt it (it should taste pleasantly salty). Keep it boiling while you make the sauce.
Build the base.
In a wide pan, warm olive oil over medium heat. Add sliced garlic (and chili flakes if using). Stir 30–60 seconds until garlic is fragrant (don’t let it brown—browned garlic turns bitter).
Cook the tomatoes into a quick sauce.
Add cherry tomatoes and a pinch of salt. Cook 5–7 minutes, stirring, until they soften and release juices. If the pan looks dry, add a splash of pasta water.
Quick-cook the squid.
Raise heat to medium-high. Add squid and stir for 60–90 seconds until just opaque. Pour in white wine and let it bubble for 1–2 minutes to reduce slightly. (Squid gets tough if you cook it too long—keep it quick.)
Cook pasta and marry it to the sauce.
Add calamarata to boiling water. Cook until very al dente (usually 1–2 minutes less than the package time). Reserve 120 g / 4.2 oz pasta water, then drain. Add pasta to the pan and toss 1–2 minutes, adding pasta water a little at a time until glossy and saucy.
Finish with bottarga (off the heat).
Turn off heat. Add butter (optional) and toss. Add most of the grated bottarga (save some for topping), parsley, and lemon zest. Toss again. Taste, then adjust with black pepper and a tiny pinch of salt only if needed (bottarga is salty).
Dish type
Italian seafood pasta (main course)
Garnish / serving suggestions
Top each plate with extra grated bottarga, parsley, lemon zest, and a tiny drizzle of olive oil.
Serve with a simple arugula salad (lemon + olive oil) or grilled zucchini.
Drink pairing: chilled Vermentino or Falanghina.
Notes (Time, Difficulty, Calories)
Prep: 15 min • Cook: 20 min • Total: ~35 min
Difficulty: Easy–Medium
Calories: ~740 kcal per serving (estimate)
Tips:
o Add bottarga mostly off heat for best aroma.
o If squid isn’t super fresh, add 1 extra pinch of lemon zest at the end to brighten.
o No wine? Use pasta water + a squeeze of lemon at the end.