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Francesco Romano
Course Main
Cuisine Italian


  • 1 pound squid ink pasta dried or fresh
  • 1 pound squid and tentacles 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.
  • 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.