Squid Ink Campanelle Recipe
Make Squid Ink Campanelle 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
Method
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.
