Black Spaghetti aka Spaghetti In Squid Ink Sauce

Black is not just beautiful --- it is yummy as well!

Yay! I finally got my order from La Tienda last Thursday and you can just imagine my excitement upon seeing the box of goodies waiting when I got home from work. My thoughts were mostly ideas for my menu for the weekend. I am so making pasta, pizza, paella and all the good stuff with squid ink. But there's just so much food at home and it would be a waste to cook an extra dish when there's so much going on already in the kitchen.

Today, I got my chance and I just cooked enough to satisfy my craving. It is my first time to use bottled squid ink and I was not disappointed. It tasted the way it should- rich, iodine-y- its distinct taste that works well with olive oil, garlic and tomatoes; creamy; brought about by the grated fresh Parmesan cheese which I sprinkled into the dish and the heat from the red pepper flakes just completes the symphony of flavors. I've always loved squid ink even in my rice and it has a certain sweetness to it which is present in fresh seafood. I kinda liken its flavor to saffron- not that it tastes like it but because of its impeccable taste. The pasta should be strictly al dente for best results.

Spaghetti in Squid Ink Sauce

4 fresh squids cleaned and sliced into rings
1 tbsp of cuttlefish or squid ink
1 cup tomato sauce
1 medium onion
2 garlic cloves
1 lb long pasta (ie spaghetti, linguine, bucatini)
grated pecorino or fresh Parmesan cheese
red pepper flakes
3 tbsp olive oil

In a wide saucepan, start by frying the onion and garlic in olive oil.
Add the red pepper flakes and the tomato sauce and bring to a boil.
Add the squid rings and the ink and cook over a medium-high flame until they are cooked through.
Toss in the cooked spaghetti and sprinkle with grated Parmesan cheese and
chopped parsley.


  1. i wanna try this..hope i can find the bottle of cuttlefish ink, here in hamilton. thanks.

  2. you should- it's really yummy! you can use fresh squid ink if you can get enough for one batch. the bottled one is more potent though, and just the same flavor. you need fresh calamari rings too. good luck sis ... let me know how it turns out.


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