Recipes
Recipes
Squid Ink Pasta (Linguine) with Yellow Cherry Tomatoes
5/5
Easy
March 3, 2022
Serves
4
March 3, 2022
30min (10min prep time, 20min cook time)
Ingredients
400 grams squid ink pasta
2 Tablespoon extra virgin olive oil
6 cloves garlic (thinly sliced )
150 Grams yellow cherry tomatoes (halved)
1/3 cup white grape juice
½ teaspoon red pepper flakes
2 lemons (zested and juiced )
1/2 cup chopped basil
4 Tablespoons butter
Kosher salt
Freshly ground black pepper
Parmesan cheese
Method
1
Bring a large pot of salted water to a boil.
2
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 cherry tomatoes, grape juice, ¼ cup water and red pepper flakes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tomatoes are softened.
3
Cook the pasta to al dente, reserving ½ cup of the pasta cooking water, drain the pasta.
4
Add the cooked pasta, butter, lemon zest, lemon juice and half the reserved pasta cooking water to the skillet with the pasta & tomatoes. Cook, stirring frequently, 2-3 minutes, or until the pasta is coated in the sauce; season with salt and pepper to taste. Turn off the heat and stir in half the basil.
5
Garnish with remaining basil and the grate some parmesan cheese on top then serve.
Cooking Tips
1
If the sauce seems dry, add in some of the reserved pasta cooking water to achieve your desired consistency.
2
Squid ink pasta has a rich, briny flavor with the faint hint of sea saltiness, which makes it absolutely perfect for pairing with seafood, try it with shrimp!
