"The squid ink is the secret of this recipe. It gives an amazing sea flavor to the dish and adds a juicy, smooth consistency in the sauce. We didn't buy a separate jar of squid ink for this. We instead used the one that was inside the squids."
Squid Ink Mafalde with Cherry Tomatoes and Pan Fried Zucchini
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Prep time: 25mins
Cook time: 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 90 gram Mafalde Pasta
- 12 count fresh Cherry Tomatoes
- 4 pieces fresh Basil
- 1/2 pound fresh Squid
- 1 clove Garlic
- 2 tablespoons Extra Virgin Olive Oil
- teaspoon Salt
- 1 teaspoons dried Chilli
Method
Step 1
Simmer a clove of garlic and some chopped chili (optional) with extra-virgin olive oil until it becomes golden. You can crush the garlic with your knife and leave the skin.
Step 2
Cut the cherry tomatoes into halves and add them to the pan.
Step 3
Slice the zucchini and pan fry with some extra-virgin olive oil in a separate pan. Roast them on both sides.
Step 4
Slice the body of the squids and leave the head uncut.
Step 5
Once the cherry tomatoes are half cooked, add the squid and continue to simmer and stir.
Step 6
Boil water in a big pot. Once the water is boiling, add a spoon of coarse salt and add the pasta.
Step 7
Pasta needs to cook 2 mins less than the time recommended in the box.
Step 8
Drain the pasta and add it to the pan. Continue to stir until sauce is fully mixed with the pasta.
Step 9
Plate the pasta and add the pan fried zucchini cooked separately.
Step 10
Season with basil and extra virgin olive oil.