Baked Penne with Calamari and Peas

COOKING TIME: 60 Minutes


  • 6 Tbsp Extra Virgin Olive Oil
  • 1/4 cup diced onion
  • 1 cup Isola cherry tomatoes
  • 1 cup blanched fresh peas or frozen peas, defrosted
  • 2 Tbsp hand-torn fresh basil leaves
  • Salt and freshly ground black pepper
  • 1 package of Isola Calamari Salad
  • 1/2 cup dry white Italian wine
  • 1 Tbsp salt
  • 1 lb Isola Bronze dried penne
  • 1/4 cup dry white Italian breadcrumbs, divided

Preparation Instructions

  1. In a covered pasta pot over high heat, bring water to a rapid boil.
  2. In a large saute pan, heat oil over medium heat. Add onion and tomatoes and cook, stirring, until onion is soft and tender, about 3 minutes.
  3. Add peas and basil and cook, stirring, until vegetables are soft and tender, about 5 minutes.
  4. Season to taste with salt and pepper. Add and wine, stir and cook until calamari are half-cooked (barely opaque). Remove from heat and set aside.
  5. Add salt and penne to the boiling water and cook, uncovered, over high heat until pasta is almost al dente. Scoop out about 1 cup of the pasta cooking water and set aside. Drain pasta.
  6. Return saute pan to low heat. Add 2 Tbsp of the reserved pasta water and penne and, using a wooden spoon, toss to coat evenly, adding more pasta water if necessary.
  7. Sprinkle prepared dish with half of the breadcrumbs. Add penne mixture and sprinkle with remaining breadcrumbs.
  8. Bake in preheated oven until top is golden brown, about 35 minutes. Serve immediately.

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Recipe from: Inspired by Quartino Ristorante, Chicago, IL Chef John Coletta