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  • Writer's picturePasta Grammar

Squid Ink Pasta | Authentic Italian Recipe

Squid ink pasta is well-known throughout the world, but usually in the "pasta made with ink" variety. This version uses normal pasta with a SAUCE made from squid ink. Well, actually cuttlefish ink, which is commonly confused for squid.

We recommend this recipe for adventurous eaters who are fanatical about seafood!

The Real "Squid" Ink Pasta

Watch the Pasta Grammar video where we make this recipe here:

Serves 2.

For this recipe, you will need:

- 3 tbsp olive oil

- 1 clove garlic, peeled and halved

- 1 lb (450g) calamari squid, cleaned and sliced

- 1/4 cup (60ml) white wine

- 8-10 canned cherry tomatoes, plus 2 spoonfuls of liquid purée from the can

- Fresh black pepper

- Salt

- 1 tbsp cuttlefish ink

- 5.5 oz. (155g) spaghetti

- Chopped fresh parsley for topping (optional)

In a small saucepan, bring the olive oil and garlic up to medium heat. Add the sliced calamari and sauté for 2-3 minutes. Add the white wine and bring to a simmer.

After about 2 minutes of cooking, the alcohol from the wine should evaporate. Add the cherry tomatoes, a sprinkle of pepper and a generous pinch of salt to taste. Bring to a gentle simmer and cook, partially covered, until the tomatoes have dissolved and the sauce has thickened, about 30 minutes.

Turn off the heat and stir in the cuttlefish ink. Cover and set aside for later.

Bring a medium pot of water to boil and salt it generously. Add the spaghetti and cook as directed. When the pasta is 1-2 minutes away from being done, transfer the sauce into a large pan over low heat.

When cooked, use tongs to transfer the pasta into the sauce and stir all together over medium/high heat. If the sauce seems a little too thick, add a spoonful or two of pasta water as necessary to thin it. Serve immediately, topped with chopped parsley.

Buon appetito!

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2 Yorum

26 Nis 2023

Pasta with cuttlefish cooked in its own ink is one of my favorite dishes. But, because I live in Mexico, the cuttlefish supply is non-existent. We do have squid ink, octopus, and shrimp, though. An Italian chef friend and I collaborated on this version. It was a home run. It may even have been better than cuttlefish. And certainly not weird.


30 Ara 2021

AMAZING! I Had never seen nor heard of anything like this but, I thought. "Eva and Harper aren't going to steer us wrong." The dish is gorgeous to behold and I don't have enough words to describe the delicious flavour.

I only served it appy sized but I should have made an entire batch per person. Made and served with a verdicchio classico.

It was truly a gastronomic triumph.

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