Maltese-style Calamari Pasta

Ingredients

• 500g (1.1 lb) calamari, cleaned and sliced into rings 500g (1.1 lb) calamari, cleaned and sliced into rings
• 400g (14 oz) spaghetti 400g (14 oz) spaghetti
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional, for heat) 1/2 teaspoon red pepper flakes (optional, for heat)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 70g, 8g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent and fragrant.
3. 3.
   Add the calamari rings to the skillet and cook for about 2-3 minutes until they turn opaque.
4. 4.
   Stir in the diced tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low and let the sauce simmer for about 15-20 minutes, allowing the flavors to meld together.
6. 6.
   Add the cooked spaghetti to the skillet and toss gently to coat the pasta with the sauce.
7. 7.
   Serve the Maltese-style Calamari Pasta hot, garnished with fresh parsley.

Treat your ingredients with care...

• Calamari — To ensure tender calamari, it's important not to overcook it. Cook it just until it turns opaque and tender, as overcooking can result in a rubbery texture.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes or a dash of hot sauce to the sauce.
• Fresh calamari can be used instead of frozen calamari for an even more flavorful dish.
• Serve the pasta with a sprinkle of grated Parmesan cheese for added richness.

Serving advice

Serve the Maltese-style Calamari Pasta as a main course, accompanied by a fresh green salad and crusty bread to soak up the delicious sauce.

Presentation advice

Garnish the dish with a sprig of fresh parsley and a drizzle of olive oil for an appetizing presentation. Serve it in shallow pasta bowls to showcase the vibrant colors of the calamari and sauce.