The calamarata pasta with bottarga, zucchini and calamari is an inviting and delicious pasta dish. Easy and quick recipe to prepare, the result is very tasty and suitable for any occasion. The delicate flavors of zucchini and calamari are enlivened by the presence of tuna bottarga, a perfect dish for a late summer dinner with friends!
The calamarata pasta with tuna bottarga, zucchini and calamari is a tasty primo, in which an already particular and inviting dry pasta format, the calamarata, is further enhanced by a tasty condiment.
The delicate flavor of zucchini and calamari, freshly sautéed in oil and garlic, is enlivened by lemon zest and the presence of a decidedly character ingredient: the tuna bottarga. Less expensive than mullet, but just as flavorful and tasty. This type of bottarga is traditional in particular in Sicily and in the south of Sardinia, famous among others is the bottarga of Carloforte.
A tip for your purchase: a fresh squid must have a lively eye and a rather visible reddish color. If they are not fresh they tend to turn yellow and should, therefore, be avoided. The calamari is not only a Mediterranean mollusk, but also very tasty and versatile. We find the squid as an ingredient in many recipes: stuffed calamari, squid ziti or calamari with potatoes and chard are just a few examples.
Other seafood pasta recipes:
Loved this recipe, I used shrimps instead of calamari and turned out great!