Name: Squid Ink Pasta With Calamari Recipe
Total time: 30 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Squid ink pasta adds a gourmet touch to this vibrant calamari pasta. 

How to make Squid Ink Pasta With Calamari Recipe

Warren Mendes

Crawler

Italian

<p>Squid ink pasta adds a gourmet touch to this vibrant calamari pasta. </p>

Non Vegetarian

Pescatarian

Squid ink pasta

Olive oil,  plus extra to drizzle

Cleaned squid tubes,  sliced into 1cm rings

Eschalots,  thinly sliced

Garlic Cloves,  Finely Chopped

White wine

Tomato passata

Vine-ripened cherry tomatoes

Basil leaves,  to serve

Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Drain, reserving 1/4 cup (60ml) cooking water. Toss pasta with a little oil to loosen.

step 1

Heat 1 tbs oil in a large frypan over medium-high heat. Season the squid rings, then cook for 2 minutes or until light golden. Remove from pan.

step 2

Return pan to medium heat and add remaining 1 tbs oil. Add the eschalot and cook, stirring, for 2 minutes or until softened. Add garlic and cook for 1 minute or until fragrant, then add wine and cook for a further 1 minute or until slightly reduced.

step 3

Add passata and cherry tomatoes, then cook for 5 minutes or until tomatoes start to collapse. Season, then return calamari to the pan with the reserved water and cook for 2-3 minutes or until warmed through.

step 4

Divide pasta and sauce among bowls, and serve with basil and lemon wedges.

step 5

Taste