calamarata pasta with shrimp and anchovy sauce

The calamarata pasta shape resembles calamari rings and is perfect with shrimp, lobster, mussels, or clams. Calamarata pasta hails from southern Italy, and in Sicily, calamarata is typically prepared with swordfish and tomatoes, a reflection of the island’s rich culinary traditions. Mr S and I recently returned from Sicily, where we indulged in seafood dishes and savoured local wines.

This dish (serves 2) is inspired by the food we ate there. Sicily, perched at the tip of Italy’s boot, beckons with its culinary magic shaped by centuries of African and Arabic influences. The island’s food, layered with history and culture, offers a taste distinctly different from mainland Italy. Click here to discover 10 interesting facts about this ancient island.

ingredients

200g calamarata pasta
8 to 10 jumbo shrimp, sliced in half lengthwise
150g yellow heirloom tomatoes
1 garlic clove
fresh basil leaves
anchovy sauce (see below for details)
extra virgin olive oil, as needed

method

Using a sharp knife, cut an X on the bottom of the tomatoes then blanch them in boiling salted water for 30 seconds or until you see the X mark begin to split open.  Blanching helps with the peeling of the tomatoes. Remove with a slotted spoon and rinse under cold water.  Peel the tomatoes and roughly chop—place in a bowl and set aside.

To make the anchovy sauce – use 4 to 6 anchovy fillets packed in oil (I used 6) and roughly chop.  Take the blade of your knife to flatten, mash and make a rough paste out of the anchovies.  Grab one clove of garlic and mince.  Add a sprinkle of sea salt over the garlic mince.  Use your knife to flatten, mash, and scrape the minced clove into a paste.  In a small bowl combine the anchovies with the garlic.  Add enough extra virgin olive oil to make a loose paste.

In a frying pan over medium heat melt two tablespoons of butter with a splash of extra virgin olive oil.  Add basil leaves to the frying pan and cook until crispy (both sides).  Remove leaves and place on kitchen towel.  Using the same frying pan add the sliced shrimp.  Cook until slightly opaque (about 3 minutes).  The shrimp will finish cooking when pasta is added.  Remove shrimp from pan and place in a warm bowl.

Continue using the same frying pan and add a splash of olive oil if the pan seems dry. Toss in the chopped tomatoes.  When tomatoes start to bubble, add the anchovy paste and stir.  Cook pasta according to packet instructions.  Before draining the pasta, reserve half a cup of the water.  You may need this to loosen the sauce.  Add pasta to the sauce along with the shrimp.  Stir to combine and use the water as needed.  To plate, serve in bowls and top with fried basil leaves.

the culinary chase’s note:

One of the most flavour-pleasing dishes I have ever made.  Enjoy!