Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert
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For a unique, colorful presentation to wow your guests and your taste buds, top black squid ink pasta recipe with vibrant homemade San Marzano tomato sauce. Sauteed squid adds protein and texture to this fun, flavorful dish inspired by summertime in Italian coastal towns.
Check the pasta aisle of your local grocery store or visit an Italian specialty store to find this black pasta–both dried and fresh varieties work equally well in this recipe. For another recipe with squid ink, visit our risotto with squid ink recipe.
We found some beautiful homemade dried squid ink pasta from the Amalfi Coast and made the sauce the traditional way, which makes a unique and beautiful presentation with the black linguine pasta!
Squid Ink Pasta Recipe with Seafood in San Marzano Tomatoes Sauce
In most recipes you find along the Italian coast, the sauce is colored black with the addition of squid ink, which is very popular in these regions.
Slice the squid body into 1/4-inch rings and mix with the tentacles.
Heat the olive oil in a large sauté pan over medium-low heat.
Add the shallots and sauté until translucent, about 3 minutes.
Add the squid and cook for 1 minute or until it turns light pink.
Add the garlic, salt, and pepper and sauté for about 2 minutes.
Add the tomatoes and white wine and let simmer for about 3 minutes.
Turn off the heat, cover, and set aside.
Bring a large pot of water to a boil and add a tablespoon of salt. Cook the pasta for 3 to 4 minutes if fresh, or if dried, until al dente, 8 to 9 minutes.
Transfer the pasta to the pan with the sauce, toss to combine, and serve immediately.
Notes
Quick Tip: For a more intense seafood flavor, we recommend grating bottarga on top of the pasta - it will make this dish even more delicious! Buon Appetito!
Thank you for the recipe. I have a packet of squid ink pasta in the pantry and wasn’t sure how to prepare it. This will be our dinner for Halloween tonight. Yummy!
Thank you for the recipe. I have a packet of squid ink pasta in the pantry and wasn’t sure how to prepare it. This will be our dinner for Halloween tonight. Yummy!
Yuummm Dee, I hope you enjoyed the pasta! Ciao