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Squid ink pasta with calamari
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Elevate your calamari pasta with squid ink pasta for a gourmet twist.
Ingredients:
  • 400g squid ink pasta (see note)
  • 36.40 gm olive oil, plus extra to drizzle
  • 500g cleaned squid tubes, sliced into 1cm rings
  • 2 eschalots, thinly sliced
  • 3 garlic cloves, finely chopped
  • 60ml white wine
  • 125ml passata
  • 500g vine-ripened cherry tomatoes
  • Basil leaves, to serve
Instructions:
  • Boil the pasta in a saucepan of salted water as per the package directions. Save 1/4 cup (60ml) of the cooking water. Mix the pasta with a bit of oil to coat it.
  • In a large frypan over medium-high heat, heat 1 tablespoon of oil. Season the squid rings, then cook for 2 minutes or until they turn a light golden color. Remove from the pan.
  • Place pan back on medium heat and drizzle in the remaining 1 tablespoon of oil. Sauté the eschalot for 2 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant, then pour in the wine and simmer for another minute until slightly reduced.
  • Pour in passata and cherry tomatoes, allowing them to simmer for 5 minutes or until the tomatoes begin to soften. Season with salt and pepper, then reintroduce the calamari to the pan along with the reserved water. Cook for an additional 2-3 minutes, or until heated through.
  • Portion out the pasta and sauce into individual bowls, garnish with fresh basil, and serve with lemon wedges on the side.

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