I did it! I made squid ink pasta with garlic and tomatoes and now I am obsessed! Those silky black noodles are oh-so-dramatic looking and taste like the sea. Not to mention, it was beautiful to shoot.
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Squid Ink Pasta with Tomatoes
This recipe is super easy to make and absolutely delicious. I think next time I’ll add seafood. And, then I want to make my own at home just to see what happens. Do you make your own pasta? I have a post that shares how I made homemade pasta with my Vitamix! Be sure to check it out.
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Recipe Notes
- No salt needed. The squid ink pasta is naturally salty on its own.
- I used Framore Spaghetti for this shoot and recipe.
- If making your own pasta, you’ll need Cuttlefish Ink.
- For the presentation, consider serving on matte black stoneware plates.
Related Post: Dark & Moody Food Photography Tips
Happy Cooking!
Squid Ink Pasta with Tomatoes
Ingredients
- 1/4 cup olive oil
- 4 large garlic cloves, minced
- 3/4 teaspoon crushed red pepper flakes
- 1/3 cup dry white wine
- 12 ounces squid ink pasta
- Cherry tomatoes, halved
Instructions
- Heat oil in a large pot over medium heat.
- Add garlic and red pepper flakes, stirring occasionally, until garlic is softened, about 1 minute.
- Add wine, bring to a boil, and cook until reduced by half, about 4 minutes.
- Add tomatoes and cook an additional 4-5 minutes.
- Meanwhile, cook squid ink pasta in a large pot of boiling water, stirring occasionally until al dente, about 4-5 minutes.
- Drain, reserving 1 cup of pasta liquid, if needed.
- Add pasta back to the pot and pour the sauce and tomatoes over the top. Gently mix together.
- Add reserved pasta liquid a little at a time, if needed.
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All images ©Regan Baroni 2015.
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