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Nutrition Facts
Serving Size 350 g
(Approx. 6 Servings)
Amount Per Serving
Calories 520 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 190 mg 63%
Sodium 40 mg 2%
Total Carbohydrate 65 g 22%
Dietary Fiber 4 g 16%
Sugars 3 g
Protein 23 g
Vitamin A 20% Iron 20%
Vitamin C 25% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Calabrian Style Calamari Pasta
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
6  People


Recipe makes 6 Servings

16 Oz Central Market Pasta di Gragnano Elicoidali
2 Tbsp Rustico Unfiltered Extra Virgin Olive Oil
1 Tsp crushed red pepper flakes, plus more or less as needed
5 cloves of garlic, minced
1/3 cup(s) Orti Di Calabria Garlic, Tomato & Chili Stir in Sauce
1 Lb calamari, if using frozen, allow to thaw
1 Pt organic grape tomatoes, cut in half
1/2 cup(s) Proms Mazzo Pinot Grigio, or any dry white wine
3 Tbsp unsalted butter
1/3 cup(s) Italian parsley, chopped
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Bring a large pot of water to a boil then cook pasta according to package instructions until just al dente. Drain and set aside.
Set a large sauté pan over medium high heat and add olive oil, crushed red pepper flakes, garlic and chili paste. Sauté until garlic is nicely fragrant, approximately 2 to 4 minutes.
Add calamari, tomatoes and a pinch of salt and pepper. Stir-fry 3 to 4 minutes then add wine, turn up heat and cook until liquid is slightly reduced.
Add pasta and butter, and toss to combine everything until sauce is creamy. Add parsley and toss again.
Garnish with Parmesan cheese if desired and season to taste as needed. Serve.


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