Pasta with Calamari & Peas

Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This sauce could be served with some bread, boiled rice or potatoes. Here it is mixed through pasta, which I think works well for kids. You can make the sauce well in advance and just warm it up to serve at the last moment. If you prefer, ask your fishmonger to clean and slice the calamari for you (you’ll end up with about 350 g /12 oz once it’s cleaned).


  • 3 tablespoons olive oil
  • 1 red onion, finely chopped
  • 600 g(1 lb5 oz) small calamari, cleaned and sliced into rings
  • 2 garlic cloves, finely chopped
  • 125 ml(4 fl oz/½ cup) white wine
  • 200 g(7 oz) tinned diced tomatoes
  • 150 g( oz) shelled peas
  • 2 tablespoons chopped parsley
  • 350 g(12 oz) pasta


Heat the oil in a frying pan and sauté the onion over medium heat until golden but not oversoft. Add the calamari, turn up the heat and stir with a wooden spoon until most of the liquid has evaporated. Stir in the garlic, cook for another minute and then add the wine. Cook until most of the wine has evaporated, and then add the tomato. Let that bubble up, squashing bits down with your wooden spoon, and then add 250 ml(9 fl oz/1 cup) of water and season with salt and pepper. Let it come back to the boil, lower the heat and simmer, covered, for about 45 minutes or until the calamari is very soft. Check it from time to time and add a few more drops of water if it is looking too dry.

Add the peas and parsley and cook for another 10 minutes or so until the peas are soft. Remove from the heat. There should be a good amount of sauce to serve with the pasta, so add water if necessary.

Leave the lid on and let it sit off the heat while you cook the pasta.

Cook the pasta in a large saucepan of boiling salted water, following the packet instructions. Drain well, keeping a few tablespoons of the cooking water.

Put the warm calamari and pea sauce in a serving bowl, add the pasta and toss together. If you think it needs it, add a bit of the cooking water to give a good coating. Serve immediately.