I’m currently going through a pasta phase. All I dream about is pasta.
The challenge is my better half does not like butter or cheese, so we end up having a lot of seafood pasta instead.
I’ve always wanted to try squid ink pasta, but for some reasons never quite got around to picking one up. We were out on a walk on Sunday when we came across a cute Italian shop near home. The shopkeeper didn’t have a lot of customers at the time and he looked a bit sad, so my hubby decided we should buy something from him (bless him). Anyhoo, we ended up paying £4 for a 500g packet of pasta – which is quite expensive compared to our usual cheap pasta from Tesco!
We cooked it today, and boy, is this pasta delicious! Now, I’ve been known to convince myself in the past when I over-spend money on something that may not necessarily be worth THAT much. But this time it really is worth it, the pasta really cooks well, and the sauce seems to coat the pasta perfectly.
Here’s what we did with it:
What you need:
- 200 g squid ink pasta
- 200 g squid tubes (small), cut into small pieces
- 1 Tbsp olive oil
- 1 red chilli, finely chopped
- 1 tsp chilli flakes
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 can (400 g) whole peeled tomatoes, chopped up
- 5 Tbsp vermouth
- Cook pasta in plenty of water & salt according to packet instructions
- Five minutes before pasta is ready, heat oil, add garlic + shallot + red chilli + chilli flakes. Fry until fragrant.
- Add tomatoes. Stir well.
- Add vermouth, reduce heat and simmer for a few minutes. Season with salt.
- One minute before pasta is ready, add squid.
- Add pasta to the pan, adding some of the pasta water to the mixture. Mix well.