Ursula’s Calamari and Cannellini

Good for Baby, Good for Mama

Ursula’s Calamari and Cannellini


2-4 servings


C = cup
# = pound
t = teaspoon


  • 1 pint cherry tomatoes

  • 2 cloves garlic

  • 1 shallot

  • ¼ C extra-virgin olive oil

  • 1 # calamari (a mix of tubes and tentacles)

  • ½ t kosher salt

  • ¼ C white wine vinegar

  • ¼ C water

  • ¼ C pitted Kalamata olives

  • 1 14-ounce can cannellini beans

  • 1 small handful fresh flat-leaf parsley


  1. Thoroughly wash 1 pint of cherry tomatoes under cool, running, drinkable water. Once washed, slice in half. Finely chop 2 cloves of garlic and 1 shallot.

  2. In a large skillet, heat ¼ cup of extra-virgin olive oil over medium heat and sauté the garlic and shallot until they are translucent, about 2 minutes. Add in the halved tomatoes, 1 pound of calamari, and ½ teaspoon of kosher salt and cook for 1 minute, stirring often. Pour in ¼ cup of white wine vinegar and ¼ cup of water, reduce the heat, cover and simmer for 15 minutes.

  3. Slice ¼ cup of pitted Kalamata olives in half. Drain and rinse one 14-ounce can of cannellini beans. Add the olives and the beans to the simmering calamari and cook, uncovered, for another 8-10 minutes, just until some of the liquid has evaporated.

  4. Meanwhile, thoroughly wash 1 small handful of fresh flat-leaf parsley under cool, running, drinkable water. Chop the parsley and use it to garnish the top of the calamari before serving. Eat up, Mama! 

Recipe By

Olivia Mack McCool
of Liv in the Moment

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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