• 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.