Squid Ink Pasta

We’re happy to be collaborating with the “Asian Food Soldier” Chef Melvyn Lee, ambassador of San Remo pasta for this wholesome recipe video!
In Singapore, spaghetti can be a versatile ingredient, and with this recipe we recognise that it is even more so with this simple squid ink pasta recipe. This is a relatively simple recipe that can be performed in a little under an hour. Tomato paste, chopped basil, and anchovies were used to give the sauce more body and additional taste. Honey was also used in tossing to balance the saltiness of the anchovies and give the pasta an even profile.
Enjoy this dish and share them with your pasta-loving friends!
#themeatmensg #simple #delicious #sanremo #squidink #pastarecipe

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Ingredients

Adjust Servings
250g San Remo Vermicelli
300g fresh squid
1onion (diced)
8cloves garlic (sliced)
30g basil (chopped)
8cherry tomatoes
tbsp tomato paste
½tsp dried oregano
3pcs anchovies
1tbsp honey
1tbsp butter
Extra virgin olive oil to taste
Salt & pepper to taste

Directions

1.

Clean the 300g fresh squids and trim tentacles, keep head with ink sacks intact for later use. Cut squid into one inch pieces and set aside.
Mark as complete
2.

Boil 250g San Remo vermicelli in water seasoned with extra virgin olive oil, salt and pepper for 8-9mins.
Mark as complete
3.

At the same time, sauté cherry tomatoes in extra virgin olive oil, salt and pepper. Once skin starts to wilt, remove from pan set it aside.
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4.

Add 1 tbsp butter to pan, sauté squid slices. Season with dried oregano, salt and pepper. Set aside along with the cooking liquid.
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5.

Add extra virgin olive oil into the same pan, season with salt and pepper. sauté diced onions and sliced garlic until soft.
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6.

Add tomato paste, chopped basil and anchovies into the pan and continue cooking until aromatic. Add a ladle of pasta water to sauce.
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7.

Turn to low heat and add in the cooked pasta. Extract squid ink and add to pasta
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8.

Toss to coat pasta with squid ink sauce, add 1 tbsp honey and mix well
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9.

To serve, garnish pasta with squid slices, cherry tomatoes.
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