10-Minute Roasted Calamari Pasta
Rings of calamari (squid) are oven-roasted in about ten minutes with cherry tomatoes and garlic. Serve over spaghetti or your favorite pasta shape. A super-quick Italian seafood pasta recipe for any day of the week!
Equipment
Ingredients
- ½ cup panko crumbs
- ¼ cup (30 ml) plus 1 tablespoon extra virgin olive oil
- 2 tablespoons chopped fresh parsley
- 1 pound (500 g) cleaned squid bodies and tentacles bodies sliced into ½-inch rings
- 2 garlic cloves grated on a Microplane or crushed with a garlic press
- ½-1 teaspoon crushed red pepper or to taste
- ½ teaspoon dried oregano or 1 teaspoon fresh thyme leaves
- Kosher salt
- Freshly ground black pepper to taste
- 12 ounces (350 g) dried spaghetti or linguine
- 1 pint (310 g) red or assorted color cherry tomatoes halved (2 cups)
Instructions
- Heat the oven to 475 degrees.
- Heat 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add the panko and cook about 3 minutes, stirring frequently, until the crumbs turn golden. Remove from the heat and stir in the parsley.
- Pat the squid dry with paper towels. Put it in a medium bowl with the remaining ¼ cup olive oil, garlic, red pepper, oregano or thyme, 1 teaspoon salt and black pepper and toss together. Note: The squid can marinate up to 4 hours ahead. Keep in the refrigerator until ready to cook.
- Bring a large (at least 5 quarts) pot of water to a boil, and add 3 tablespoons kosher salt to the water.
- When the oven is hot, place a large rimmed baking sheet on the rack to heat for 5 minutes.
- Carefully pour the marinated squid onto the hot baking sheet in an even layer — it should sizzle immediately. The pan might buckle at this point, but don't worry. Distribute the tomatoes over the squid. Roast 8-10 minutes, until the squid is opaque and the tomatoes shrivel and begin to caramelize.
- Meanwhile, cook the spaghetti in the boiling water until al dente. Drain and transfer to a large serving bowl.
- Pour the squid, tomatoes and all the pan liquid over the spaghetti. Toss to combine.
- Sprinkle the pasta with the breadcrumbs and serve.
Video
Notes
- Don't like squid? Try this method with shrimp instead!
- To thaw frozen squid: Remove the squid from the packaging and place in a colander. Run cold water over the block of squid 5-10 minutes, or until the pieces separate. Drain well and dry with a clean towel or paper towels.
- You can also place the package of squid (don't open it) on a small tray or plate and defrost overnight in the refrigerator.
- In warm weather, this recipe can be made on a gas grill or charcoal grill instead of heating up the oven (and the kitchen).
- Preheat a grill to at least 500 degrees. Place the sheet pan of squid and tomatoes in the center of the grill over indirect heat and cook according to the recipe.
Nutrition
Calories: 464kcalCarbohydrates: 51gProtein: 25gFat: 18gSodium: 150mgFiber: 3gSugar: 3g
