Squid Ink pasta
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, whole
- ½ large onion, finely chopped
- 500g cleaned squid, cut into 1cm thick rings
- 100ml white wine
- 700g Italian passata
- 400ml water
- 400g Squid Ink Spaghetti e.g. La Molisana
- Sea salt
Note: This recipe uses Squid and store bought Squid Ink pasta. To make your own pasta with black cuttlefish ink, refer to Linguine pasta 'al nero di seppia' (with black cuttlefish ink).
Heat olive oil in a stockpot over medium heat. Add the garlic and chopped onion. Cook for a few minutes, stirring, or until the onion softens slightly. Add the squid to the stockpot and cook for 2 minutes, then add the white wine and allow it to evaporate for a couple of minutes. Add the Italian passata sauce and water.
Tip: Add the water into the Passata bottle (it will be ¾ full) and shake to get the most out of the Passata bottle.
Bring to the Squid sauce to the boil. Reduce heat to low, then simmer, covered for a further 25-30 minutes or until the squid is tender. Discard the whole garlic clove.
Meanwhile place a large pot with water on high heat and bring to the boil. Add salt and Squid Ink pasta to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions.
Drain the pasta.
Add the drained pasta to the stockpot with Squid sauce back onto medium heat. Toss over the heat for 1 minute to soak up lovely squid flavour, then remove from the heat.
Divide among deep serving bowls with squid rings on top – Buon appetito.
