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.

11. 11

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

12. 12

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