Calamarata pasta con zucchine bottarga e calamari

Calamarata pasta with tuna bottarga, zucchini and calamari

This pasta recipe is a delight. Fresh and tasty.
5 from 8 votes
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Course: Pasta
Cuisine: Italian
Keyword: calamari, italian pasta, zucchini
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 523kcal
Author: Nonna Box



  • Clean the calamari by rinsing them under running water, separate the tentacles from the head, remove them from the gladius (the cartilage slug inside the mantle), remove the innards and remove the skin by making a small incision. Remove the central tooth of the tentacles and rinse everything very well.
  • Dry the calamari, cut the ring bags and let them brown for a few minutes in a pan with oil and garlic. Keep aside in the heat.
  • Cut the zucchini into cubes. Sauté them in the pan where you have cooked the calamari until they are well browned.
  • Meanwhile, in a medium pot put water to boil, cook the pasta and drain it al dente.
  • Transfer the pasta to the pan with the zucchini. Add the calamari and sauté for a couple of minutes on a high flame, combining the lemon peel and a ground pepper.
  • Transfer the pasta to serving plates and finish the dish by sprinkling a generous spoonful of tuna bottarga on top. Serve hot.


Calories: 523kcal | Carbohydrates: 83g | Protein: 36g | Fat: 4g | Cholesterol: 343mg | Sodium: 78mg | Potassium: 726mg | Fiber: 4g | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 31.4mg | Calcium: 79mg | Iron: 2.6mg
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