Cook'n with ClassFish & SeafoodMain CourseProvencal Recipes

Squid Ink Pasta with Squid

Squid Ink Pasta With Squid and Rosé

This Squid Ink Pasta with fresh squid and tomatoes is a striking main course. The black pasta, red tomatoes and squid are a wonderful savoury combination. Enjoy any time of year.

Squid Ink Pasta With Squid and Rosé

Squid Ink Pasta with Squid

The longest part of the preparation for this pasta dish is cooking the squid. You can make the tomato sauce in advance to save time.
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Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Dish
Cuisine Italian
Servings 6 people

Ingredients
  

  • 700 g (1.5 lbs) Squid Ink Pasta
  • 700 g (1.5 lbs) Squid
  • 1 Onion
  • 2 Garlic Cloves
  • 2 tbsp Parsley
  • 3 tbsp olive oil
  • Salt and Pepper
  • 1/2 tsp Chili Pepper
  • 2 small bags Fresh Squid Ink
  • 500 g (1 lb) Tomatoes

Instructions
 

  • Make the tomato sauce: Peel and chop, onion and garlic, cook in olive oil on medium heat for 4 to 5 minutes, add the chop tomatoes, salt, and pepper, and cook for 30 minutes.
  • Clean the squid and cut into large thick slices.
  • Add the squid ink in the tomato sauce, add the squid and the chopped parsley.
  • Cook 40 minutes and low heat, without a lid. Add a little bit of water if too dry.
  • Test the squid with the tip of a knife, it needs to be tender, so if it is not, keep cooking it.
  • Season and the chili pepper to your taste.
  • Boil the pasta until al dente, drain and add it to the squid, mix gently, pause 2 minutes for the pasta to absorb the sauce and serve hot.
    Squid Ink Pasta
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Let’s Eat the World - Cook’n With Class Experiences

Let’s Eat the World - Cook’n With Class Experiences

Cook’n With Class has been in operation since 2007 in Paris offering French cooking classes (in English), to visiting tourists and locals interested in learning about the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

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