Rich and Flavorful! Squid Ink Pasta
Rich and Flavorful!Squid Ink Pasta
3.5
(6 reviews)Time
Made fragrant with garlic and chili pepper, this dish also lets you enjoy the flavor of tomato. Why not try it for tonight’s meal?
Calories
674kcal
Carbs
75.4g
Fat
26.7g
Protein
21.5g
Net Carbs
69.7g
Sodium
1965mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 1 serving ]
- squid (cut into rings)50 g
- spaghetti (linguine)80 g
- onion¼
- garlic1 clove
- olive oil2 tablespoons
- canned diced tomatoes150 g
- white wine50 ml
- sliced chili pepper1 teaspoon
- salt½ teaspoon
- black peppera pinch
- Italian parsleya pinch
- squid ink paste4 g
- granulated bouillon (consommé)1 teaspoon
- water100 ml
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Finely chop the onion and garlic.
2
Heat the olive oil in a frying pan. Add the garlic and chili pepper, and when fragrant, add the canned diced tomatoes. Cook over low heat until the liquid is reduced by half.
Note:
Scrape the pan with a spatula and cook until you can see the bottom of the pan.
3
Add the onion and squid to the pan from step 2, and cook over low heat until the squid changes color.
4
Add the white wine, water, granulated bouillon, and squid ink paste to the pan from step 3. Cook over medium heat until slightly thickened, then season with salt and black pepper.
5
Bring a pot of water to a boil. Cook the spaghetti for 1 minute less than the package directions, then drain.
6
Add the spaghetti to the pan from step 4 and toss until the sauce coats everything evenly.
7
Plate the pasta from step 6 and top with Italian parsley.
Reviews
3.5
(6 reviews)*Automatically translated from reviews posted in Japan.
🇯🇵 User from Japan
It tastes even better if you use more squid ink paste. If you follow the recipe as written, the tomato flavor comes through a bit too strongly.
🇯🇵 User from Japan
This is incredibly delicious!
🇯🇵 User from Japan
The squid changed color in an instant, so the onion didn’t cook through enough and tasted too sharp.
🇯🇵 User from Japan
It was too sour. It didn’t taste good.
