Cook'n with ClassFish & SeafoodMain CourseProvencal Recipes

Squid Ink Pasta with Squid

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.
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
Tried this recipe?Let us know how it was!

Please share this with friends and family.

Previous post

Train Travel TGV Avignon to Nice on the Fast One

Next post

St Remy Things to Do Try Gliding at Aéroclub des Alpilles

Cookn with Class Uzes

Cookn with Class Uzes

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 this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/ 7 night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.