Squid Ink Pasta

by Esther Milne April 08, 2019

Squid Ink Pasta

We met chef Filippa in Messina, Sicily who showed us how to make a real squid ink spaghetti.  She told us that her grandma taught her how to make it and it's a common recipe where she lives, in fact she makes it in her restaurant everyday.  It's not that difficult you just need fresh squid, the best quality Extra Virgin Olive Oil and tomato sauce and then the flavor is exquisite!  Filippa loved making her recipe with Papa Vince products because the EVOO made the pasta shine and the tomato sauce is not acidic, it's the quality that counts!

Prep: 5 mins,  Ready in:  30 mins,  Serves:  2 persons

Ingredients
8 - 10 oz spaghetti or pasta
1/2 lb fresh squid
Squid ink
1 bottle Papa Vince tomato sauce
Papa Vince Extra Virgin Olive Oil (EVOO)
Salt, pepper & red pepper flakes to taste
Splash of white wine

Instructions
1.  Take a good quality frying pan and place it on the stove on a medium heat.
2.  Add a whole clove of garlic and a generous amount of Papa Vince EVOO.
3.  Add the squid to the pan (make sure it has been cleaned first).  Fry it gently, making sure that it doesn't burn & add salt, pepper and red pepper flakes to taste.
4.  When the squid starts to turn a rose color, add a splash of white wine into the pan and let it smoke for 1 minute.
5.  Add Papa Vince tomato sauce and let it simmer for 10 minutes.
6.  Add the squid ink to the sauce, be careful not to break the sack and watch your sauce turn black with the ink.
7.  Remove the garlic clove.
8.  When your spaghetti is cooked to al dente, add it into the frying pan and mix it together.
9.  Sprinkle with parsley to serve.  Buon Appetito!

Click here to print the recipe.

Click here to buy Papa Vince essential ingredients.



Esther Milne
Esther Milne

Author




Also in Recipe

Bechamel Sauce
Bechamel Sauce

by Esther Milne April 22, 2019

This is a versatile creamy white sauce that is used in a variety of different Italian dishes or can be used as a base for other sauces.  One of our Sicilian chefs, Gienni showed us how to make it because she used it in the Eggplant Doublets dish she prepared for us.  Gienni added Parmesan Cheese, you can use other flavors or make it plain, it all depends how you're planning to use it.

Continue Reading

Eggplant Doublets "Doppiette di Melanzane'
Eggplant Doublets "Doppiette di Melanzane'

by Esther Milne April 22, 2019

This is a typical dish from Messina which incorporates so many of the fresh ingredients of Sicilian cuisine.  Recipes in Sicily vary so much by cities and regions and Vitina told me that despite visiting her family in Sicily so many times, this was the first time she ever experienced this dish.  Her family is from the Eastern side and the food is different!  This is a very popular recipe and is a creative way to make an eggplant spaghetti sandwich covered in rich tomato sauce, cheese and fresh basil.

Continue Reading

Sicilian Swordfish 'Pesce alla ghiotta'
Sicilian Swordfish 'Pesce alla ghiotta'

by Esther Milne April 18, 2019

We met Samuele in Messina, Sicily, a beautiful city where fishermen pull up every day with an abundance of freshly caught fish.  You can eat it in a variety of different ways and Samuele decided to make 'Pesce alla ghiotta' for us, which combines swordfish with some of the fresh local ingredients.  You can always use tuna or salmon steaks if it's difficult to find the fresh Swordfish, it's a recipe that fits perfectly into the Mediterranean Diet.

Continue Reading