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Calamarata with Tomato & Smoked Stracciatella

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. Calamarata pasta, or any other short pasta

  • 28 oz. crushed tomatoes, preferably San Marzano

  • 2 tbsp. extra virgin olive oil

  • 6 garlic cloves, minced

  • 1 sprig basil

  • 1/2 tsp. salt

  • 1/4 tsp. sugar

  • 1/2 cup whole milk ricotta

  • 1/3 cup Parmigiano Reggiano, finely grated

  • 1 tbsp. Italian parsley, finely chopped

  • 8 oz. smoked mozzarella

  • 1/2 cup heavy cream


  1. To make the smoked stracciatella, shred the smoked mozzarella into tiny pieces and place in a bowl. Add 1/4 cup heavy cream and gently mix until combined. Add a little more heavy cream to loosen up the mixture until it’s a creamy consistency. Place in a container and cover with a lid. Let sit for a minimum of 30 minutes.

  2. Add the olive oil to a heavy-bottomed pot over low heat. Stir in minced garlic and sauté for 1-2 minutes, until fragrant. Add the crushed tomatoes, salt, sugar and a sprig of basil. Stir and then let simmer over low heat for 20 minutes.

  3. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Strain and add to the pot of marinara sauce along with the ricotta and Parmigiano. Stir to combine. Add more ricotta, Parmigiano and salt to taste.

  4. Plate and top with smoked stracciatella and parsley.

Tip: The smoked stracciatella can be made ahead of time to use throughout the week!


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