Squid Ink Tonnarelli Recipe
Make Squid Ink Tonnarelli Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Sauce
Garnish
Method
Pasta Preparation
- 1
Cook Tonnarelli
Bring a large pot of salted water to a boil. Add the tonnarelli pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- 2
Add Squid Ink
During the last 2 minutes of cooking, add the squid ink to the boiling pasta water and stir to combine. This will infuse the pasta with color and flavor.
- 3
Drain Pasta
Once cooked, reserve about 1 cup of pasta water, then drain the pasta and set aside.
Sauce Preparation
- 4
Heat Olive Oil
In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant.
- 5
Add Chili Flakes
Add the red chili flakes to the skillet and stir for a few seconds to release their flavor.
- 6
Add Tomatoes
Add the halved cherry tomatoes to the skillet and cook for about 5-7 minutes, until they start to soften and release their juices.
- 7
Combine Pasta and Sauce
Add the drained tonnarelli to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time to achieve desired sauce consistency.
- 8
Season
Season with salt and black pepper to taste, and finish by stirring in the chopped parsley.
Serving
- 9
Plate the Dish
Divide the squid ink tonnarelli among serving plates and garnish with grated Parmesan cheese.
- 10
Add Lemon Wedges
Serve with lemon wedges on the side for an extra burst of flavor.