Why You’ll Love this Sicilian-Style Calamari Tomato Pasta
If you’ve been searching for a pasta dish that combines the flavors of the sea with a rich, aromatic sauce, this Sicilian-Style Calamari Tomato Pasta is your answer.
I’m obsessed with how the tender calamari rings absorb all those complex flavors—white wine, turmeric, and yes, even Thai fish sauce (trust me on this fusion twist).
What makes this dish truly special? It’s the balance of textures and tastes.
The spicy rocket leaves add a peppery finish that cuts through the creamy tomato sauce.
And it’s surprisingly quick to prepare—calamari only needs three minutes to cook.
Perfect for impressing dinner guests without spending hours in the kitchen.
What Ingredients are in Sicilian-Style Calamari Tomato Pasta?
This Sicilian-style calamari tomato pasta brings together a delicious mix of seafood, aromatics, and unexpected fusion elements that might surprise you. The ingredient list might look lengthy at first glance, but don’t let that intimidate you—most of these items are pantry staples or easy-to-find fresh ingredients. The magic happens when these components come together, creating a sauce that’s simultaneously rich, bright, and complex.
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, grated
- 1 stalk celery, very finely chopped
- 1 sweet red pepper, sliced
- 4 garlic cloves, minced
- 1 chili, finely chopped
- 250 ml dry white wine
- 2 (400g) cans peeled, chopped tomatoes
- 1 tablespoon dried oregano (or 3 tablespoons fresh chopped)
- 2 tablespoons Thai fish sauce
- 1 tablespoon soya sauce (Kikkoman recommended)
- 2 teaspoons white pepper
- 2 teaspoons turmeric
- 800g squid rings
- 125 ml cream
- 500g pasta (thin and flat, like linguini or taglierini)
- 100g rocket or similar spicy fresh greens
What makes this recipe particularly interesting is the fusion twist with Asian ingredients like Thai fish sauce and soya sauce, which might seem unusual in Italian cooking but add incredible depth. When shopping for calamari, fresh is wonderful if you can find it, but good-quality frozen squid rings work perfectly too—just make sure to thaw and pat them dry before cooking. And don’t skip the rocket at the end; those peppery greens aren’t just garnish but actually balance the richness of the creamy tomato sauce beautifully.
How to Make this Sicilian-Style Calamari Tomato Pasta
Making this Sicilian-style pasta is all about building flavors layer by layer, which is what gives the final dish such incredible depth. Start by heating 3 tablespoons of olive oil in a large, heavy-bottomed pan over medium-high heat. Add your finely chopped onion, grated carrot, and very finely chopped celery—this trio forms what Italians call a soffritto, the aromatic base that anchors so many great sauces. Let these vegetables soften for a few minutes, then add the sliced sweet red pepper, 4 minced garlic cloves, and the finely chopped chili. The kitchen should be smelling absolutely divine at this point, with all those aromatics releasing their flavors into the oil.
After sautéing these ingredients for a few more minutes, it’s time to deglaze the pan with 250ml of dry white wine. This step isn’t just about adding liquid—it’s about scraping up all those wonderful caramelized bits from the bottom of the pan and incorporating them into your sauce. Once the wine has reduced slightly, add the 2 cans of peeled and chopped tomatoes, 1 tablespoon of dried oregano (or 3 tablespoons if using fresh), 2 tablespoons of Thai fish sauce, 1 tablespoon of soya sauce, 2 teaspoons of white pepper, and 2 teaspoons of turmeric. Bring this mixture to a boil while stirring. This is where the magic happens—the tomatoes break down, the spices bloom, and the Asian condiments add that unexpected umami kick that makes this sauce so special.
Now for the star of the show: add 800g of squid rings to the bubbling sauce. The key with calamari isn’t to overcook it, which is why we’re only cooking it for about 3 minutes before reducing the heat to medium-low. After that, pour in 125ml of cream and allow the sauce to gently bubble, creating a silky, slightly pink sauce that coats the back of a spoon. For an authentic Mediterranean touch, consider adding a pinch of premium Spanish saffron to elevate this dish with its distinct aroma and flavor.
Meanwhile, cook 500g of thin, flat pasta according to package instructions until al dente. When ready to serve, simply toss the pasta with the sauce and top each portion with a handful of peppery rocket or similar greens (about 100g total). The heat from the pasta will slightly wilt the greens, releasing their aroma and adding a fresh contrast to the rich, creamy sauce. Don’t you love how those bright green leaves make the whole dish come alive?
Sicilian-Style Calamari Tomato Pasta Substitutions and Variations
While the classic Sicilian-Style Calamari Tomato Pasta recipe creates a stunning dish, don’t feel constrained by the exact ingredients when you’re ready to cook.
Can’t find squid rings? Try using shrimp or chunks of firm white fish instead. The Thai fish sauce can be swapped for anchovy paste, and the turmeric is optional if you’re not a fan of its earthy notes.
No rocket available? Baby spinach or arugula work beautifully for that peppery finish.
For a dairy-free version, coconut cream makes a surprisingly delicious substitute for heavy cream, adding a subtle sweetness that complements the seafood perfectly.
What to Serve with Sicilian-Style Calamari Tomato Pasta
When you’ve prepared a gorgeous plate of Sicilian-Style Calamari Tomato Pasta, complementing it with the right side dishes elevates the entire dining experience.
I recommend a crisp, lightly dressed arugula salad with lemon vinaigrette to cut through the richness of the pasta.
Crusty Italian bread or focaccia is non-negotiable—you’ll want something to soak up that incredible sauce, trust me.
For drinks, a chilled Sicilian white wine like Grillo or Catarratto pairs beautifully with the seafood notes.
Need something non-alcoholic? Sparkling water with a squeeze of lemon works wonderfully against the tomato-based sauce.
Final Thoughts
This Sicilian-Style Calamari Tomato Pasta has become one of my absolute favorite dishes to prepare for both weeknight dinners and special occasions.
The combination of tender calamari rings and the rich, slightly spicy tomato sauce creates magic on your plate.
What I love most about this recipe is its beautiful balance—the aromatic vegetables, the hint of heat from the chili, and those unexpected Asian touches with fish and soy sauces.
Isn’t that just like Sicily, a crossroads of culinary influences?
