Squid ink pasta is well-known throughout the world, but usually in the “pasta made with ink” variety. This version uses normal pasta with a SAUCE made from squid ink. Well, actually cuttlefish ink, which is commonly confused for squid.
We recommend this recipe for adventurous eaters who are fanatical about seafood!
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Squid Ink Pasta Recipe
Makes: 2 servings
For this recipe, you will need:
- 3 tablespoons olive oil
- 1 clove garlic, peeled and halved
- 1 pound (450 grams) calamari squid, cleaned and sliced
- ¼ cup (60 milliliters) white wine
- 8 to 10 canned cherry tomatoes, plus 2 spoonfuls of liquid purée from the can
- Fresh black pepper
- Salt
- 1 tablespoon cuttlefish ink
- 5 ½ ounces (155 grams) spaghetti
- Chopped fresh parsley for topping (optional)
In a small saucepan, bring the olive oil and garlic up to medium heat. Add the sliced calamari and sauté for 2 to 3 minutes. Add the white wine and bring to a simmer.
After about 2 minutes of cooking, the alcohol from the wine should evaporate. Add the cherry tomatoes, a sprinkle of pepper and a generous pinch of salt to taste. Bring to a gentle simmer and cook, partially covered, until the tomatoes have dissolved and the sauce has thickened, about 30 minutes.
Turn off the heat and stir in the cuttlefish ink. Cover and set aside for later.
Bring a medium pot of water to boil and salt it generously. Add the spaghetti and cook as directed. When the pasta is 1 to 2 minutes away from being done, transfer the sauce into a large pan over low heat.
When cooked, use tongs to transfer the pasta into the sauce and stir all together over medium/high heat. If the sauce seems a little too thick, add a spoonful or two of pasta water as necessary to thin it. Serve immediately, topped with chopped parsley.
Buon appetito!
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