As a passionate Italian cuisine expert with years of perfecting traditional recipes, I've reimagined the iconic Neapolitan 'pasta alla puttanesca'—a bold tomato sauce typically spiked with anchovies—into 'Pasta Marianesca.' We've swapped anchovies for delicate fresh calamaretti (baby squid), letting the fruity, intense tomato sauce take center stage.
Traditional puttanesca relies on pickled anchovies for its pungent, fishy depth. To highlight the tomato's subtle nuances and infuse a lighter, fresher vibe, we've skipped the anchovies entirely. This approach elevates the dish while staying true to Italian roots.
Enter calamaretti: these tender baby squid offer a mild, refined seafood note without anchovies' bitterness. Just before serving, we toss them in a vibrant lemon butter sauce, harmonizing the sauce's bright tomato fruitiness with the sea's gentle essence.
Recipe: Pasta Marianesca (serves 4)
For the fresh pasta, combine 2 eggs, 200 g flour, and 20 ml water into a dough. Rest it for a day, then roll out and cut using a pasta machine. Cook in boiling salted water for about 4 minutes until al dente, then toss with olive oil and a bit of tomato sauce.
For the tomato sauce, dice 5 shallots and finely chop 2 garlic cloves. Sauté in olive oil, season with salt, then add 2 bottles of tomato passata and a bay leaf. Deglaze with 50 g white balsamic vinegar and 50 g white wine. Simmer for 30 minutes, then mix in the pasta to serve.
Wash 450 g calamaretti, pat dry, clean, and slice into strips. Sear in olive oil, season, and drain on kitchen paper. For the lemon butter sauce, heat butter and olive oil, then brown 60 g pan cumin. Off heat, season with salt and pepper. Stir in finely chopped ½ bunch parsley and lemon zest. Fold in the seared calamaretti, adjust seasoning, and spoon over the pasta.
Plate the pasta in bowls, top with calamaretti mixture, and garnish with one or two fresh basil leaves.
