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
Units
Scale
- 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