Pieuvre Recipe
Pâtes à l'encre de seiche, hummus, sauce vierge
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Hummus
Sauce Vierge
Method
Cooking Pasta
- 1
Prepare the Pasta
In a large pot, bring 4 liters of salted water to a boil. Add the black squid ink pasta and cook according to package instructions until al dente. Drain and set aside.
Making Hummus
- 2
Blend the Hummus
In a food processor, combine canned chickpeas, tahini, lemon juice, garlic, olive oil, salt, and water. Blend until smooth, adding more water if needed to reach desired consistency.
Preparing Sauce Vierge
- 3
Make the Sauce
Chop the cherry tomatoes and basil leaves. In a bowl, mix together the tomatoes, basil, extra virgin olive oil, red wine vinegar, salt, and black pepper. Let it sit for 10 minutes to allow the flavors to meld.
Plating
- 4
Assemble the Dish
On a plate, place a serving of the black squid ink pasta. Top with a generous scoop of hummus and drizzle with the sauce vierge. Serve immediately.
