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.
- 1 pound squid ink pasta (dried or fresh)
- 1 pound calamari or squid (fresh or frozen)
- 4 tablespoons extra-virgin olive oil
- 3 cloves garlic (minced)
- 2 small shallots (finely chopped)
- 3 teaspoons salt plus 1 tablespoon for the pasta water
- 1 teaspoon freshly ground black pepper
- 1 12 oz can San Marzano tomatoes
- 1/4 cup white wine (preferably Pinot Grigio)
- Slice the squid body into 1/4-inch rings and mix with the tentacles (skip this step if you have bought pre-sliced calamari).
- 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 they turn light pink.
- Add garlic, salt, pepper, and sauté for about 2 minutes.
- Add tomato sauce, the white wine and let 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 if dried, until al dente, eight or nine minutes.
- Transfer the pasta to the pan with the sauce, toss to combine and serve immediately.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: Italian
Keywords: italian, pasta, squid, seafood, squid ink, tomato, garlic