Tag Archives: Quick

Pasta with Squid Ink Sauce

Inky black and tasting very fishy this isn’t for everyone, but we love it!
Serves 3, perhaps 4.

Boil some water to cook the pasta. A big pot full of salted water is best. Wait until the water is almost at a boil before starting because it will take a lot longer than preparing the sauce.

In a large frying pan, saute over medium heat

  • 1 clove garlic, very finely minced
  • ½ large onion or 1 medium onion, minced
  • 2 TBL olive oil

Cook until the onion is translucent and tender, but don’t let it brown. Add

  • 1 cup tomato puree
  • 1 generous teaspoon squid ink
  • 3 TBL chopped fresh flat-leaf parsley
  • ½ tsp red pepper flakes

Let bubble gently for a few minutes. Meanwhile clean

  • 1 pound squid

Cut squid into rings. Start cooking

  • ½ pound perciatelli (bucatini)

When the pasta is about ATTNa minute or two from being fully cooked, add the squid to the sauce and stir it from time to time. The squid will get tough if it overcooks, so don’t start this prematurely.

Drain the pasta and add it to the frying pan. ATTNWhile wearing an apron or black clothes, stir until the sauce has thoroughly coated the pasta and the squid is cooked. The total cooking time for the squid is under 3 minutes or you will chewing an awful lot of rubber bands.

Taste and adjust the seasoning by adding a sprinkle of cayenne if it’s not as spicy as you’d like. Serve immediately. Even though there is only ½ pound of pasta, this will serve 3 or 4 people because there’s so much squid.

Adapted from FXCuisine.com.


Pasta with Sardines & Breadcrumbs

Bring large pot of salted water to a boil for cooking the pasta.

In a dry skillet, heat ¼ cup panko and cook until panko is toasted to a nice golden color, about 3-4 minutes. Set aside. Meanwhile clean and chop parsley: enough to make ¼ cup.

Start the pasta cooking: we like bucatini. Cook enough for 2 people.

In skillet over medium heat, add

  • 2 TBL olive oil


  • 1 chopped onion

About 5 minutes, until soft. Add

  • 3-5 anchovies plus a bit of the oil they are packed in
  • a 4-ounce can of sardines in olive oil (don’t drain it)
  • 1 tsp lemon zest
  • 1 TBL capers, drained

and stir just enough to heat and break up the sardines a bit, about 2 minutes.

When the pasta is almost done, reserve some of the cooking water, drain the pasta and put it in the skillet.  Add most of the panko, most of the parsley and some of the reserved cooking water to moisten. Season with salt and pepper. Serve in bowls and garnish with remaining panko and parsley.

Serves 2.