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Pasta with spicy sauce squid and olives

A first course of fish tasty and quick to prepare

by Ada Parisi
5 min read
Pasta al sugo di calamari e olive nere. Piccante e squisita. Ricetta facile per un primo piatto di mare dal gusto intenso.

Pasta with spicy sauce of squid with tomato sauce and black olives.: Recipe for a simple and tasty fish first course, as well as very easy to prepare. I find that the rings, or calamarata, is a beautiful pasta and I couldn't wait to match it right at squid, to create confusion in the pot. Said and done. Pasta with squid in tomato sauce is really delicious. Obviously I sunk by the handful in the tradition of Sicilian fish, but the olives are those of Gaeta, tribute to Lazio I am staying now for six years. I used calamarata, but this dish so rich in thick gravy is fine even with linguine or other long pasta.

Remember i calamari, as well as the squid, require either a fast cooking, or a long cooking. In this case, because I wanted to make a tasty and thick sauce, I chose to cook the squid for a long time in the spicy tomato sauce. Obviously, you can use the advanced squid as a main course, perhaps adding potatoes, or use them to create original and delicious bruschetta with tomato sauce squid. You can also use frozen squid.

Take a look at all my RECIPES WITH SQUIDS, including the SPAGHETTI WITH TOMATO SAUCE’ OF SQUID AND ALMONDS. In addition to the recipe of SQUID STUFFED WITH GRAVY which also found on my YouTube channel VIDEO RECIPE and those in WET WITH POTATOES: are spectacular and both recipes are Sicilian. Obviously, Don't miss the many SICILIAN RECIPES found on the blog. Have a good day!

Pasta al sugo di calamari e olive nere. Piccante e squisita. Ricetta facile per un primo piatto di mare dal gusto intenso.


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


4 00 grams of squid

360 grams of rings or calamarata or short pasta you prefer

500 grams of tomato pulp

a tablespoon of tomato paste

a clove of garlic

20 black olives



a chili pepper

extra virgin olive oil

60 ml white wine


Clean the squid and wash them carefully. Chop in pigtails and cut the rest into rings with a thickness of about 2,5 cm. Finely chop the parsley and garlic and pitt the Gaeta olives, cut into small pieces.

Sauté in oil, over a very low heat, chopped garlic and chilli: Merge in pigtails and squid rings and Brown over high heat for two minutes, then Deglaze with white wine and allow to evaporate the alcohol part. Add the tomato paste and tomato pulp, so half of the chopped parsley.

Season with salt and cook over medium heat for 40 minutes, until the sauce will not be thick and tender calamari. At the end of the cooking time, combine the olives and mix well.

Boil the pasta in salted water and drain it al dente, putting aside cooking water. Stir the sauce of squid rings, adding some cooking water if necessary, and sprinkle the dish with a little chopped parsley. Bon appétit!


MATCHING: Recommend a red wine, but not too aggressive, for this first course that combines land and sea. The spiciness of the sauce, that must be countered with a good degree of alcohol (14,5%), makes us choose a Montepulciano d'Abruzzo and, in particular, the one produced by the company Teatina Farm: J, This is the name of the wine, stands fresh scent, for its flavour is reminiscent of red fruits, and a slight acidity in the finish.

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vaty December 29, 2013 - 17:48

addocchiati on fb and already I liked!!
I already wish you a happy new year dear Ada! so happy I found this year ^_^
with affection,

Sicilians creative in the kitchen December 29, 2013 - 22:28

Hi Vaty! Thanks I found the time to go here to me! So glad I found you too! A great big hug, ADA


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