Squid Ink Campanelle Recipe
Recipe information
Make Squid Ink Campanelle in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Pasta
Sauce
Pasta Preparation
1. Boil Water
In a large pot, bring 2 liters of water to a rolling boil.
2. Add Salt
Once the water is boiling, add 1 tablespoon of salt to the water.
3. Cook Pasta
Add the squid ink campanelle pasta to the boiling water and cook for 8-10 minutes or until al dente. Stir occasionally to prevent sticking.
4. Drain Pasta
Once cooked, reserve a cup of pasta water, then drain the pasta in a colander.
Sauce Preparation
5. Heat Oil
In a large skillet, heat 3 tablespoons of olive oil over medium heat.
6. Sauté Garlic
Add the minced garlic cloves to the skillet and sauté for about 1-2 minutes until fragrant.
7. Add Red Pepper Flakes
Stir in the red pepper flakes and cook for an additional 30 seconds.
8. Add Tomatoes
Add the halved cherry tomatoes to the skillet. Cook for about 5 minutes, stirring occasionally, until the tomatoes start to soften.
9. Season the Sauce
Add the torn basil leaves, salt, and freshly ground black pepper to the sauce. Stir to combine.
10. Combine Pasta and Sauce
Add the drained squid ink campanelle to the skillet along with a splash of reserved pasta water. Toss to coat the pasta in the sauce.
11. Serve
Serve the squid ink campanelle hot, garnished with grated Parmesan cheese.
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