Imagine a plate that transports you straight to the sun-drenched coastal regions of Italy, where the sea meets culinary perfection. This extraordinary penne dish isn't just a meal—it's a flavor-packed journey that combines tender calamari, aromatic Malvasia wine, and perfectly cooked pasta in a dance of Mediterranean magic. Whether you're a seafood lover or an adventurous home cook, this recipe promises to turn an ordinary dinner into an extraordinary gastronomic experience that will have your taste buds singing with delight!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 ounces penne pasta
- 1 pound calamari, cleaned and sliced
- 1 cup Malvasia wine
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the calamari. If not already cleaned and sliced, rinse the calamari under cold water and slice them into rings. Set aside.
- In a large skillet or frying pan, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it brown.
- Add the sliced calamari to the skillet and cook for about 3-4 minutes, stirring frequently. The calamari should turn opaque and firm up. Avoid overcooking as it can become tough.
- Once the calamari is cooked, carefully pour in the Malvasia wine. Increase the heat to medium-high and let the wine simmer for about 5 minutes, allowing it to reduce slightly and the flavors to meld.
- Season the calamari and wine mixture with salt and pepper to taste. Stir well to combine all the flavors.
- When the penne pasta is ready, reserve about ½ cup of the pasta cooking water, then drain the pasta. Add the drained penne directly to the skillet with the calamari and wine sauce.
- Gently toss the penne with the calamari and sauce, adding a little of the reserved pasta water if needed to help coat the pasta evenly.
- Remove the skillet from heat and let it sit for a minute to allow the flavors to meld further.
- Serve the penne with calamari hot, garnished with fresh basil leaves for a burst of color and flavor. Enjoy your delicious Italian dish!
Tips
- Calamari Cooking Secret: The key is to cook calamari quickly and precisely. Overcooking will make it rubbery, so aim for 3-4 minutes of cooking time.
- Wine Selection: While Malvasia is traditional, you can substitute with a dry white wine like Pinot Grigio if needed.
- Pasta Water Magic: Always reserve some pasta water before draining. Its starchy goodness helps create a silky sauce that clings perfectly to the penne.
- Fresh is Best: Use the freshest calamari possible. If it smells fishy, it's not fresh enough.
- Garlic Tip: Avoid browning the garlic, as it can turn bitter. Sauté just until fragrant.
- Garnish Generously: Fresh basil isn't just decoration—it adds a bright, aromatic finish that elevates the entire dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 25g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 180mg
