Recipe Finder

The Washington Post

Squid Ink Pasta (Pasta Inchiostro)

Squid Ink Pasta (Pasta Inchiostro) 8.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Mar 19, 2014

This dramatic dish tastes as if you are eating the ocean -- and nothing like the relatively tame flavor delivered by dried squid ink pasta.

Be careful when handling the ink; it stains.

Where to Buy: Squid ink is available through www.tienda.com. Cuttlefish ink is available at A & H Gourmet and Seafood Market in Bethesda.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

Ingredients
  • Kosher salt
  • 1 pound dried spaghetti, linguine, tagliatelle or rigatoni
  • 10 ounces frozen peas (not defrosted)
  • 1 cup no-salt-added vegetable broth
  • 1 1/2 ounces (1 small bunch) basil, chopped
  • 2 large tomatoes, seeded and coarsely chopped (may substitute 1 1/2 cups no-salt-added crushed tomatoes)
  • 1/2 ounce squid ink (may substitute cuttlefish ink; see headnote)
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil, plus more for garnish
  • 4 cloves garlic, minced
  • 1 large onion, finely chopped
  • 1 cup pitted black olives, coarsely chopped
  • 1 cup pitted green olives, coarsely chopped
  • Juice from 1/2 lemon
  • Leaves from 1 bunch flat-leaf parsley, finely chopped
  • 1 tablespoon capers, drained
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese or pecorino-Romano cheese, for garnish

Directions

Bring a large pot of water to a boil over high heat. Add a generous pinch of salt, then the pasta. Cook according to the package directions (al dente). Drain, reserving 1 cup of the pasta cooking water.

Meanwhile, combine the peas and broth in a large saucepan over medium heat. Cook for 2 or 3 minutes, or just until tender. Add the basil and tomatoes; cook for 5 minutes, stirring occasionally. Reduce the heat as needed so the mixture does not come to a boil.

Use a stainless-steel spoon to stir in the squid ink and crushed red pepper flakes. Reduce the heat to low; partially cover to keep warm.

Heat the oil in a large saute pan over medium heat. Once the oil shimmers, add the garlic, stirring to coat. Cook for 8 to 10 minutes, stirring often, until lightly golden, reducing the heat as needed so the garlic does not burn. Add the onion and stir to coat; cook for about 6 minutes, stirring a few times, until translucent. Remove from the heat.

Add the pasta, olives, pea-squid ink mixture and lemon juice to the saute pan (with the garlic and onion); toss lightly to coat. Add some of the pasta cooking water to loosen the mixture a bit. Add the parsley and capers; toss lightly to incorporate.

Transfer to a large serving bowl; drizzle with a little oil and sprinkle with the cheese. Serve warm.


Add it
Rate it

Recipe Source

Adapted from "A Lenten Cookbook for Catholics," by Angelo Stagnaro (Tau Publishing, 2013).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (1)

Rate this recipe

Nutritional Facts

Calories per serving: 380


% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 380mg 16%

Total Carbohydrates: 59g 20%

Dietary Fiber: 6g 24%

Sugar: 6g

Protein: 18g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read lifestyle
SECTION: !!!
INITIAL commentConfig: {includereply=true, canvas_permalink_id=washpost.com/8bvh5zpd9k, allow_comments=true, commentmaxlength=2000, includeshare=true, display_comments=true, canvas_permalink_app_instance=m6yzjj840m, display_more=true, moderationrequired=false, includefeaturenotification=true, canvas_allcomments_id=washpost.com/km4ey0dajm, comments_period=14, defaultsort=reverseChronological, includevoteofftopic=false, allow_videos=false, includesorts=true, markerdisplay=post_commenter:Post Commenter|staff:Post Writer|top_commenter:Post Forum|top_local:Washingtologist|top_sports:SuperFan|fact_checker:Fact Checker|post_recommended:Post Recommended|world_watcher:World Watcher|cultuer_connoisseur:Culture Connoisseur|weather_watcher:Capital Weather Watcher|post_contributor:Post Contributor, childrenitemsperpage=3, includeheader=true, includeverifiedcommenters=true, defaulttab=all, includerecommend=true, includereport=true, maxitemstop=2, source=washpost.com, allow_photos=false, maxitems=7, display_ugc_photos=false, includepause=true, canvas_allcomments_app_instance=6634zxcgfd, includepermalink=false}!!!

FINAL commentConfig: {includereply=true, canvas_permalink_id=washpost.com/8bvh5zpd9k, allow_comments=true, commentmaxlength=2000, includeshare=true, display_comments=true, canvas_permalink_app_instance=m6yzjj840m, display_more=true, moderationrequired=false, includefeaturenotification=true, canvas_allcomments_id=washpost.com/km4ey0dajm, comments_period=14, defaultsort=reverseChronological, includevoteofftopic=false, allow_videos=false, includesorts=true, markerdisplay=post_commenter:Post Commenter|staff:Post Writer|top_commenter:Post Forum|top_local:Washingtologist|top_sports:SuperFan|fact_checker:Fact Checker|post_recommended:Post Recommended|world_watcher:World Watcher|cultuer_connoisseur:Culture Connoisseur|weather_watcher:Capital Weather Watcher|post_contributor:Post Contributor, childrenitemsperpage=3, includeheader=true, includeverifiedcommenters=true, defaulttab=all, includerecommend=true, includereport=true, maxitemstop=2, source=washpost.com, allow_photos=false, maxitems=7, display_ugc_photos=false, includepause=true, canvas_allcomments_app_instance=6634zxcgfd, includepermalink=false}!!