I love making this dish because it balances richness and freshness beautifully. The calamari cooks quickly, becoming tender rather than chewy, while the zucchini adds a delicate sweetness. The lemon zest gives the dish a lively brightness, and the bottarga sprinkled on top adds an unmistakable savory depth that elevates everything. It’s fast, flavorful, and feels like something served at a seaside trattoria.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢400 gr calamarata pasta ▢500 gr calamari ▢1 garlic clove ▢1 zucchini ▢1 lemon ▢4 tablespoons tuna bottarga ▢Extra virgin olive oil ▢Salt ▢Pepper
Directions
I begin by cleaning the calamari: I rinse them well under running water, separate the tentacles from the head, remove the cartilage (gladius), discard the innards, and peel off the outer skin. I also remove the beak from the tentacles and rinse everything thoroughly.
I pat the calamari dry, cut the bodies into rings, and lightly brown them in a pan with olive oil and a whole garlic clove. Once cooked, I set them aside and keep them warm.
I cut the zucchini into small cubes and sauté them in the same pan until they become golden and tender, absorbing the flavor left from the calamari.
Meanwhile, I bring a pot of salted water to a boil and cook the calamarata pasta until al dente.
I transfer the drained pasta to the pan with the zucchini, then add the calamari back in. I sauté everything together over high heat for a couple of minutes, adding freshly grated lemon peel and ground pepper.
I plate the pasta and finish each serving with a generous spoonful of tuna bottarga on top. I serve it hot so that all the aromas come through beautifully.
Servings and Timing
This recipe serves 4 people. Prep Time: 25 minutes Cook Time: 25 minutes Total Time: 50 minutes
Variations
I sometimes replace zucchini with cherry tomatoes for a sweeter, juicier version. If I want a bit of heat, I add a pinch of red pepper flakes while sautéing the garlic. For an even richer seafood profile, I fold in a few mussels or clams. When I want a more citrus-forward dish, I add a splash of lemon juice right at the end.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the pasta gently in a pan with a splash of olive oil or a spoonful of water to bring back moisture. I avoid microwaving, as it can make the calamari rubbery. Bottarga tastes best freshly added, so I sprinkle more just before serving the reheated portion.
FAQs
How do I keep calamari tender?
I cook it very quickly over high heat — overcooking makes it tough.
Can I use frozen calamari?
Yes, I thaw it completely and pat it dry before cooking.
Do I need to remove the calamari skin?
Removing it helps achieve a cleaner texture and a more delicate flavor.
What pasta can I substitute for calamarata?
Paccheri, rigatoni, or even linguine work if calamarata isn’t available.
What does bottarga taste like?
It’s salty, rich, and deeply savory — similar to a concentrated seafood essence.
Can I skip the bottarga?
Yes, but it adds a unique depth. If I skip it, I increase the lemon zest for brightness.
Can I add herbs?
Fresh parsley adds a lovely fresh note when sprinkled at the end.
Should I remove the garlic before serving?
Yes, I remove the whole clove after sautéing so it leaves flavor without overpowering the dish.
Can I cook the calamari ahead of time?
It’s best cooked fresh — reheating can make it chewy.
Can I make this dairy-free?
Yes, the recipe is naturally dairy-free as written.
Conclusion
I love how this Calamarata Pasta with Tuna Bottarga, Zucchini and Calamari brings together the pure flavors of the sea with bright lemon and tender vegetables. It’s elegant yet simple, full of contrasting textures, and always feels special. Whether I make it for a family meal or a dinner with friends, it never fails to impress with its fresh, vibrant taste.
Calamarata Pasta with Tuna Bottarga, Zucchini and Calamari is a refined yet simple Italian seafood pasta that perfectly balances tender calamari, sweet zucchini, bright lemon, and the rich, savory depth of tuna bottarga. It’s a vibrant dish that captures the fresh, coastal flavors of southern Italy.
Total Time:50 minutes
Yield:4 servings
Ingredients
400 g calamarata pasta
500 g calamari, cleaned and sliced into rings
1 garlic clove
1 zucchini, diced
1 lemon (zest only)
4 tbsp tuna bottarga, grated
Extra virgin olive oil, as needed
Salt, to taste
Black pepper, to taste
Instructions
Clean the calamari by removing the cartilage, innards, beak, and outer skin. Rinse thoroughly and pat dry. Cut the bodies into rings.
In a large pan, heat olive oil with a whole garlic clove over medium heat. Add calamari and cook quickly until lightly browned and just opaque. Remove and set aside.
In the same pan, add the diced zucchini and sauté until golden and tender, absorbing the calamari’s flavor. Remove the garlic clove.
Meanwhile, cook the calamarata pasta in salted boiling water until al dente. Reserve a small cup of pasta water.
Transfer the drained pasta to the pan with zucchini. Add the cooked calamari and toss over high heat for 1–2 minutes, adding a splash of pasta water if needed.
Grate lemon zest and add freshly ground pepper for brightness.
Serve hot, finishing each plate with a generous spoonful of grated tuna bottarga on top.
Notes
Cook calamari briefly to keep it tender — overcooking makes it chewy.
For extra depth, add a pinch of red pepper flakes when sautéing the garlic.
Substitute cherry tomatoes for zucchini for a sweeter variation.
Top with freshly chopped parsley for color and freshness.
Bottarga should be added just before serving for best flavor.
