4 Ingredient Squid Ink Pasta Recipe By Tasty

SQUID INK PASTA AGLIO E OLIO

Steps:

• If you haven't already, clean, skin, and mince your squid or run it through a food processor until ground into small chunks. Set aside.
• Heat a 10-inch cast iron skillet over medium heat until a drop of water sizzles on the pan. Add the oil and one tablespoon minced garlic and cook over low heat, stirring occasionally, until garlic is a very pale golden brown, about 10 minutes.
• Increase heat to medium and add the squid and anchovies. Cook, stirring, just until the squid is opaque, 1-2 minutes. Remove from heat, stir in the red pepper flakes, and set aside.
• Bring 2 quarts of water to boil in a large pot. Add the pasta and 2 teaspoons salt and cook, stirring frequently, until al dente. (The pasta should still have quite a bit of bite; it will continue to cook in the sauce, so I prefer to take it off the heat when it's several minutes less cooked than I want.)
• Reserve 1 cup of the starchy cooking water, then drain the pasta and add it to the squid mixture in the cast iron skillet. Add the remaining ½ teaspoon garlic, Parmesan, and 1 cup of pasta water. Return the heat to medium and stir until pasta is well-coated with oil and no water remains in the bottom of the pot.
• Season with more salt and pepper to taste, as well as a squeeze of lemon juice if desired. Serve, with extra Parmesan on the side and fresh parsley, if desired. Enjoy!

SQUID INK PASTA WITH SHRIMP & CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil.
• In a large skillet heat olive oil on medium-high heat until hot. Add the garlic. Cook, stirring occasionally, 1-2 minutes, or until lightly browned and fragrant. Add the tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, or until dark red. Add the cherry tomatoes, white wine, ¼ cup water and red pepper flakes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tomatoes are softened.
• Cook the pasta to al dente, reserving ½ cup of the pasta cooking water, drain the pasta.
• While the pasta cooks, add the shrimp to tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until cooked.
• Add the cooked pasta, butter, lemon zest, lemon juice and half the reserved pasta cooking water to the skillet with the shrimp & tomatoes. Cook, stirring frequently, 2-3 minutes, or until the pasta is coated in the sauce; season with salt and pepper to taste. (If the sauce seems dry, add in some of the reserved pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the basil.
• Garnish with remaining basil and serve.

4-INGREDIENT SQUID INK PASTA RECIPE BY TASTY

Steps:

• Boil some water in a pot. Add a little bit of black salt and add in the squid ink pasta. Boil until the pasta is cooked.
• Chop up some black garlic. In a pan add some vegetable oil and add in the chopped black garlic. Sauté until its cooked.
• Add in the cooked pasta and sauté.
• Add in a tablespoon of black truffle sauce & sprinkle some salt on top. Mix well & serve hot!