Transport your taste buds to the coast of Italy by making this Squid Ink Pasta for dinner.
This past summer, I spent a lot of my time bouncing back and forth from my apartment in Florence to my partner’s villa in southern Puglia. I know, what a blessing. I try not to take for granted the beautiful Italian sunshine, white sand beaches, amazing wine, and, most importantly, delicious pasta. Anytime I am back in the region, I like to dive into the classics, from orecchiette alla Pugliese to spaghetti all’assassina. However, there’s one pasta dish that I just can’t resist when I’m in the south: pasta al nero di seppia, also referred to as squid ink pasta.
The first time I tried it, I was in complete awe. The black hue from the squid ink in the pasta is striking, and the subtle oceanic flavor pairs perfectly with seafood or a garlicky tomato sauce like in this recipe. There’s no fishy flavor here—just the salty brininess of the sea.
Feeling nostalgic for summer, I tested out this recipe for dinner last week, and it completely transported me back to those warm evenings spent in Puglia eating endless bowls of pasta. The white wine lends the sauce its lovely brightness. The knob of butter at the end just wraps everything together into a rich, glossy sauce that clings to every strand of pasta. Plus, there’s not much prep, so it’s a doable recipe for busy weeknights or dinner with friends.
Where can I find squid ink pasta?
Scrolling past this recipe, you were probably thinking, “Where in the world can I find squid ink pasta noodles?” Well, it’s actually quite easy to get your hands on a pack. It’s sold online, and most Italian specialty grocery stores carry it as well. You can even find it at some supermarkets nowadays!
How do I store leftovers?
You can store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend using a lightly oiled pan over medium-high heat for 3-4 minutes or until the leftovers are warmed through. If you need to loosen the sauce, add a splash of water or olive oil to the pan. You can also reheat it in the microwave until it’s warm. Garnish with ground black pepper and a drizzle of olive oil.
Serving suggestions
While this squid ink pasta is delicious on its own, it’s even better when served with a few side dishes. Last week, I served this pasta with some Parmesan Roasted Asparagus and this wonderful Mediterranean Salad with Pomegranate Lemon Dressing—both are perfect summer sides that complement this pasta. It would also be amazing with this Grilled Romaine Salad and some Roasted Brussels Sprouts.
Squid Ink Pasta
Ingredients
- 12 ounces squid ink pasta
- 1 1/2 tablespoons extra-virgin olive oil
- 4 garlic cloves minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup dry white wine
- 10 ounces cherry tomatoes halved
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 tablespoons lemon juice
- 3 tablespoons unsalted butter
- Fresh basil leaves chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the squid ink pasta and cook until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, and cook for about 1 minute until fragrant. Pour in the white wine and let it simmer for 2 minutes.
- Add the halved cherry tomatoes and season with salt and pepper. Allow the tomatoes to soften, about 3 minutes.
- Add the drained pasta, lemon juice, butter, and a few tablespoons of the reserved pasta water to the skillet, tossing well to coat the pasta in the sauce. If desired, add more pasta water until the sauce reaches your desired consistency.
- Remove from heat and garnish with chopped basil if desired, then serve immediately.
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