CALAMARATA is a large wide ring of pasta that originated in Naples and is named after the calamari ring that it resembles. It is also known as ‘mezz paccheri’ in and around Naples.
Calamarata is a smooth, dry pasta that is bronze-cut, giving it a rough texture that pairs well with rich, flavorful sauces, especially those made with fish. If you are feeling a little gourmet, these pasta are large enough to stuff and create a very pretty and fancy pasta dish.
There are many ways to cook Calamarata, but the traditional recipes are simple and include using squid and cherry tomatoes.