This Calamari Pasta Fra Diavolo features tender, slow-braised calamari in a rich, spicy tomato sauce that layers heat from Calabrian chile paste and crushed red pepper. The calamari simmers until perfectly tender, releasing savory flavor into the sauce. Although it requires a longer cook time to reach the ideal texture, the preparation is straightforward and uses just a handful of ingredients.
What exactly is “Fra Diavolo”?
Fra Diavolo, literally “brother devil,” is an Italian-American name for a spicy seafood preparation—traditionally lobster—served in a garlicky, tomato-forward sauce often with long pasta like linguine. Its exact origins are unclear, but the dish became popular in the northeastern United States in the 20th century. Recipes vary widely, but the defining feature is a bold, spicy tomato sauce paired with seafood.
This recipe borrows from classic Italian stews such as calamari in umido, substituting calamari for lobster and tuning the herbs for a chunky seafood ragu that doubles as a pasta sauce. The result is a well-seasoned, textural sauce made richer by the flavor of the slow-cooked squid.
One minute or one hour…
Calamari can be cooked in two reliable ways: very quickly (a minute or two) for fried or grilled preparations, or slowly (about an hour) until it becomes tender and avoids the rubbery middle stage. This Fra Diavolo follows the slow-cook approach. The calamari is first sautéed with aromatics, then gently simmered in the tomato sauce until it becomes luscious and tender, absorbing and contributing deep seafood flavor to the sauce.
What inspired this recipe
This dish is a nostalgic homage to a memorable pasta with calamari I enjoyed years ago in Little Italy, New York. That meal left a lasting impression—rich red-sauce flavors, tender seafood, and bright memories—that inspired this version, made with the heat and seasonings that evoke that classic experience.
Ingredients
Key ingredients for Calamari Pasta Fra Diavolo:
- Calamari: Fresh cleaned calamari is ideal, but high-quality frozen, pre-cleaned calamari works well and saves time. Use both tubes (sliced into rings) and tentacles.
- Calabrian chile paste and crushed red pepper: These provide layered heat and a touch of smokiness. Adjust amounts to taste.
- Canned tomatoes: Whole tomatoes that are hand-crushed give good texture; diced or crushed tomatoes are acceptable alternatives.
- Anchovies: Anchovy fillets melt into the oil, adding subtle briny depth and saltiness.
- Oil: Extra-virgin olive oil or the oil from anchovies to sauté garlic and calamari.
- Pasta: Long pasta such as linguine, spaghetti, or bucatini pairs nicely; reserve some pasta water to finish the dish.
- Garlic: Minced or thinly sliced garlic for aromatics.
- Herbs: Fresh parsley plus dried oregano and basil for background flavor.
A full ingredient list with quantities and step-by-step instructions appears in the recipe section below.
Calamari Pasta Step-by-Step, pro tips included!
Main steps to make this dish:
- Prep and measure all ingredients. Heat oil in a large skillet or Dutch oven over medium-low heat, add garlic and anchovies, and cook until the anchovies dissolve. Stir in Calabrian chile paste, crushed red pepper and half the parsley and cook briefly.
- Pro tip: Use the oil from the anchovies for extra flavor.
- Add the calamari and sauté briefly, then stir in the crushed tomatoes, a bit of water, dried herbs, salt and pepper. Cover, bring to a gentle boil, uncover and simmer 40–45 minutes, stirring occasionally, until the calamari is very tender. Add water if the sauce reduces too far.
- Meanwhile, boil a large pot of water, add salt, and cook the pasta until about two minutes shy of al dente. Reserve at least one cup of starchy pasta water.
- Pro tip: Use ample water — 5–6 quarts for 1 pound of pasta — and add salt once the water boils (about 1½–2 Tbsp) so it dissolves evenly.
- When the calamari is tender, add the pasta and about ½ to 1 cup of reserved pasta water to the sauce and toss over low heat until the pasta finishes cooking and the sauce coats it. Fold in the remaining parsley and finish with a drizzle of good extra-virgin olive oil if desired.
- Pro tip: The sauce can be made 2–3 days ahead or frozen for up to 3 months.
Recipe variations
Ways to adapt this seafood pasta:
- Whole grain or gluten-free: Substitute whole wheat or gluten-free long pasta.
- Puttanesca twist: Add capers and chopped olives for sharp, briny notes.
- Milder version: Omit Calabrian paste and crushed red pepper for a gentler sauce.
- Add peas: Stir in peas a few minutes before finishing for a pop of sweetness and color.
Frequently asked questions
Cook it either very quickly (1–2 minutes) or slowly (about an hour) until tender. The brief method keeps calamari tender and snappy; the long method breaks down connective tissue and yields a silky texture. Avoid intermediate cooking times that result in rubbery calamari.
Calamari is the culinary name for squid in many contexts. While some people use the terms to distinguish species or quality, the words are commonly used interchangeably in recipes and menus.
Yes. The sauce can be made 2–3 days ahead and refrigerated, or frozen in an airtight container for up to 3 months. Leftovers keep in the refrigerator for up to 5 days; reheat gently over low heat with a splash of water if needed.
Serve this hearty pasta with sautéed greens (broccoli rabe or spinach), a light green salad, and something simple for dessert. A dry red wine complements the spicy tomato sauce.
If you enjoy spicy seafood dishes, try other recipes that highlight bold flavors and simple techniques.
Kitchen tools & cookware
Helpful tools for preparing this recipe:
- Cutting board and a non-slip mat
- Sharp chef’s knife
- Measuring cups and spoons, and multiple prep bowls
- Large pot for pasta and a colander or spider strainer
- Large sauté pan or Dutch oven
- Wooden or silicone spoons and tongs
- Large serving bowl or platter
I hope you enjoy this Italian and Italian-American inspired recipe. If you try it, please leave a comment to share how it turned out.
Calamari Pasta Fra Diavolo
Ingredients
- 3–4 Tbsp olive oil or oil from anchovies
- 2 Tbsp minced garlic
- 2–3 anchovy fillets
- 1 Tbsp Calabrian chile paste (adjust to taste)
- 1/4 tsp crushed red pepper (adjust to taste)
- 1/2 cup chopped flat-leaf parsley, divided
- 2 lb cleaned calamari, bodies sliced into 1/2″ rings and tentacles
- 1 (28 oz) can whole tomatoes, hand-crushed
- 1/4 can water
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- Pinch salt and freshly ground black pepper
- 1 lb long pasta (linguine, spaghetti or bucatini) + salt for pasta water
Instructions
- Combine oil, garlic and anchovies in a large skillet or Dutch oven over medium-low heat. Stir and cook 3–4 minutes until the anchovies have mostly dissolved. Add Calabrian chile paste, crushed red pepper and half the parsley; cook 2 more minutes.
- Add the calamari and sauté for 1–2 minutes. Stir in the tomatoes, water, dried herbs, salt and black pepper until combined.
- Cover and bring to a light boil, then remove the cover and reduce to a gentle simmer. Cook 40–45 minutes, stirring regularly, until the calamari is very tender. Add water if the sauce becomes too thick.
- Meanwhile, bring a large pot of water to a boil. When boiling, add salt and the pasta. Cook the pasta about 2 minutes short of al dente and reserve at least 1 cup of pasta water.
- When the calamari is tender, add the pasta and about 1/2 cup reserved pasta water to the sauce and toss, letting the pasta finish cooking in the sauce. Add more pasta water as needed to reach the desired consistency. Adjust seasoning, fold in remaining parsley, turn off the heat and serve. Buon appetito!
Notes
- This recipe is intentionally spicy; reduce Calabrian paste and crushed red pepper to suit your heat preference.
- Use a large pot with plenty of water for the pasta. Add salt when the water boils (about 1½–2 Tbsp for 5–6 quarts).
- Reserve pasta water—it’s essential to help the sauce cling to the pasta and achieve the right texture.
- Top with toasted breadcrumbs for crunch, or fold in peas for sweetness and color.
- The sauce refrigerates for 2–3 days or freezes up to 3 months.