Calamari con Calamari

45 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 1x


  • 1 pound calamari, cleaned and rinsed
  • 1 pound calamari pasta (or paccheri)
  • 1/2 cup dry white wine
  • 1 onion, finely chopped
  • 1 28-ounce can peeled Italian tomatoes, pureed
  • 1/4 cup olive oil
  • 1 tablespoon Italian parsley, chopped
  • Salt, to taste
  • Black pepper, to taste

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  1. Rinse the calamari under cold water and slice them into thin rounds.
  2. In a large skillet over medium heat, sauté the onion in the olive oil and allow to turn golden. Add the calamari and cook for a couple of minutes. Add the white wine and let evaporate. Add the tomatoes, salt and pepper. Cook for about 20-30 minutes until reduced.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, drain it, and add it to the pan with the calamari. Mix together for about a minute. Serve immediately with a garnish of fresh parsley.

Ed's Review

Stick this in your Feast of the Seven Fishes!  That is, if you partake in that Christmas Eve seafood extravaganza. This dish would count as only one of the seven fish, however, as the other calamari in the recipe title is the pasta, which is merely shaped like calamari (a.k.a. calamaro and calamarata depending on the maker) and is not technically a fish.  (I just thought my catchy title had a nice ring to it...)

Nothing personal, but my family has always eaten meat on Christmas Eve, usually following manicotti. I remain happy with this tradition, though I had always been a tad bit worried that perhaps we were missing out on a mythical Italian holiday feast. That is, until one day when my friend Davide from Piemonte told me that he'd never even heard of The Seven Fishes. Turns out that the Feast is more popular among Italian-Americans than Italians.

The feast may have it origins down south, where the fish is plentiful, like the pasta. But either way, in the USA it's taken on a popularity all its own, like so many Old to New World traditions. This Christmas Eve, I'm sticking to filet mignon, but please do enjoy this calamari con calamari any day. It's worthy of a feast!

Buon Natale e Buon Appetito!

Edwin Garrubbo

3 thoughts on “Calamari con Calamari”

  1. One of my happiest taste memories is my mother’s stuffed calamari, which she served with bucatini. She would stuff calamari with breadcrumbs and parsley and garlic…hold them together with toothpicks as they simmered in the sauce. When I would fly in from California, they’d be all ready for me to feast on. The Holidays, Memories & Calamari.
    Grazie, Ed.
    Andrea Giambrone

  2. This recipe states slice calamari into thin slices. What do you consider thin? 1/4″, 1/2″, 3/4″. It seems recipes ask for a large onion. What do you consider large or medium or small. Shouldn’t you just have the weight instead it certainly would make it much simpler to purchase.


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