Squid ink pasta makes for a dramatic visual presentation, but there’s more to this dish that just looks. A simple Italian classic, it’s as perfect for a weeknight meal as it is for Sunday family dinner.
Nothing takes me back to the Italian coastal towns during the summertime like this recipe of squid ink pasta with a tomato and garlic based sauce.
Squid ink pasta, black as a moonless night, hails from Sicily. The ink of the squid gives the pasta a trace of the sea, a touch of the coastline in every bite. Alongside, a sauce of tomatoes and garlic, as staple to the Mediterranean as the sea is to the coast. 
The sauce balances earthy sweetness with a punchy edge, a perfect partner for the pasta. In many traditional Italian recipes you find along the coast, the sauce is colored black with more squid ink to add additional drama to the dish – but that’s not necessary from a flavor perspective.
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Spaghetti Al Nero Di Seppia: Squid Ink Calamari Pasta
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore, Pescatarian
Description
Dramatic squid ink pasta tossed with tender calamari in a simple, yet elegant tomato sauce. Perfect for a weeknight or a special occasion.
Ingredients
- 1 pounds (454 g) squid ink pasta
- 1 pounds (454 g) calamari or squid
- 4 tbsp extra-virgin olive oil
- 3 cloves garlic
- 2 small shallots
- 3 tsp salt
- 1 tbsp salt
- 1 tsp freshly ground black pepper
- 12 oz (340 g) San Marzano tomatoes
- 0.25 cups (59 ml) white wine
Instructions
- Slice the squid body into 1/4-inch rings and mix with the tentacles.
- Heat the olive oil in a large sauté pan over medium-low heat.
- Add the shallots and sauté until translucent, about 3 minutes.
- Add the squid and cook for one minute, or until light pink.
- Add garlic, salt, and pepper; sauté for about 2 minutes.
- Add tomato sauce and white wine; simmer for about 3 minutes.
- Turn off the heat, cover, and set aside.
- Bring a large pot of water to a boil; add a tablespoon of salt.
- Cook the pasta for three or four minutes if fresh, or eight or nine minutes if dried, until al dente.
- Transfer the pasta to the pan with the sauce and toss to combine.
- Serve immediately.
Notes
- For the freshest flavor, use fresh San Marzano tomatoes if possible. Canned will work in a pinch, but drain well.
- Don’t overcook the calamari! Overcooked calamari will be tough. Aim for a light pink color.
- To prevent the pasta from sticking, reserve about 1/2 cup of the pasta cooking water before draining and add it to the sauce if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 60
- Fiber: 4
- Protein: 25
- Cholesterol: 100
Frequently Asked Questions
What type of squid ink pasta should I use for this recipe?
It’s best to use high-quality squid ink spaghetti, which you can find at specialty grocery stores or online. Look for brands that specify they include real squid ink for authentic flavor.
How can I enhance the tomato and garlic sauce for my Spaghetti Al Nero Di Seppia?
You can enhance the sauce by adding a splash of white wine while sautéing the garlic, which will add depth and richness to the overall flavor.
Is it necessary to add more squid ink to the sauce for this dish?
Adding more squid ink to the sauce is not necessary for flavor; the pasta itself provides a distinct taste, but it can enhance the visual presentation if that’s important to you.
Love the look of this, I have to try it!
Please do!
Tried this yesterday, was absolutely delicious! Thank you for sharing!
Amazing, glad to hear that!