SQUID INK PASTA WITH GARLIC AND TOMATOES

RECIPES

Have you had pasta that tastes like the sea? Allow me to introduce you to Squid Ink Pasta with Garlic and Tomatoes. Are you ready?

Squid Ink Pasta with Garlic and TomatoesSquid Ink Pasta with Garlic and TomatoesThe Color

The dark color is definitely attention-getting, so if you’re going to serve this to friends, I’d be interested to hear their reaction. Squid Ink is blue-black in color, so if the pasta was made with it, the pasta will naturally take on that color. Just like if you were eating spinach pasta, the color would take on more of a green tone.

Squid Ink Pasta with Garlic and TomatoesThe Flavor

The flavor has a subtle taste of the sea, which I really love because of the salty flavor. With this in mind, you’ll want to go easy on adding salt to the dish. I would taste as you go, because a little can go a long way. I included garlic, cherry tomatoes and olive oil for a little extra contrast in color and taste.

Please let me know if you try it. I know you’ll love it!

The next step is to make your own squid ink pasta at home. Now THAT would be a fun post, don’t you think?

SQUID INK PASTA WITH GARLIC AND TOMATOES

Ingredients

  • 1/4 cup olive oil
  • 4 large garlic cloves, minced
  • 3/4 teaspoon crushed red pepper flakes
  • 1/4 cup dry white wine
  • 12 ounces squid ink pasta
  • Cherry tomatoes, halved

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add garlic and red pepper flakes, stirring occasionally, until garlic is softened, about 2 minutes.
  3. Add wine, bring to a boil, and cook until reduced by half, about 4 minutes.
  4. Add tomatoes and cook an additional 4-5 minutes.
  5. Meanwhile, cook squid ink pasta in a large pot of boiling water, stirring occasionally until al dente, about 4-5 minutes.
  6. Drain, reserving 1 cup of pasta liquid, if needed.
  7. Add pasta back to the pot and pour the sauce and tomatoes over the top. Gently mix together.
  8. Add reserved pasta liquid a little at a time, if needed.

All images © Regan Baroni 2015.

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