Calamarata with Sicilian Tomato & Basil Sauce (Alla Siciliana)

Method

1. 1

   Bring a large pot of water to a boil. Salt it well so the pasta is seasoned from the inside.

2. 2

   In a wide skillet, heat the olive oil over medium-low heat. Add the shallot and cook for 2 to 3 minutes until soft and glossy, not browned.

3. 3

   Add the sliced garlic and chili flakes. Stir for 30 seconds, just until fragrant.

4. 4

   Stir in the tomato paste and cook it for 1 minute to deepen the flavor.

5. 5

   Add the crushed tomatoes and capers. Simmer gently for 12 to 15 minutes, stirring occasionally, until the sauce becomes thick, glossy, and balanced. Add a pinch of sugar only if the tomatoes taste too sharp.

6. 6

   Tear in most of the basil and season with salt and black pepper.

7. 7

   Cook the calamarata in the boiling water until 2 minutes before al dente.

8. 8

   Reserve some pasta water, then drain the pasta and transfer it directly into the sauce.

9. 9

   Toss over medium heat for 1 to 2 minutes, adding a little pasta water as needed, until the sauce clings beautifully to every ring of pasta.

10. 10

    Turn off the heat and finish with a small drizzle of olive oil and the remaining basil.

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    Dish type

12. 12

    Gourmet pasta / Italian first course

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    Garnish / serving suggestion

14. 14

    Serve in warm shallow bowls with ricotta salata, toasted breadcrumbs, a few small basil leaves, and a final thread of extra-virgin olive oil. A chilled glass of Etna Bianco pairs beautifully.

15. 15

    Notes

16. 16

    For a smoother sauce, blend part of it before adding the pasta.

17. 17

    For a more rustic Sicilian touch, add a little lemon zest to the breadcrumbs.

18. 18

    Do not overcook the pasta; it should finish in the sauce.

19. 19

    Time

20. 20

    35 minutes

21. 21

    Difficulty

22. 22

    Easy to medium

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    Calories

24. 24

    About 540 kcal per serving