Squid Ink Pasta – 墨鱼汁意大利面

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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  • Servings: 2

  • Time: 45 mins

  • Skill: Easy


  1. 250g San Remo Vermicelli

  2. 300g fresh squid

  3. 1 onion (diced)

  4. 8 cloves garlic (sliced)

  5. 30g basil (chopped)

  6. 8 cherry tomatoes

  7. 2½ tbsp tomato paste

  8. ½ tsp dried oregano

  9. 3pcs anchovies

  10. 1 tbsp honey

  11. 1 tbsp butter

  12. Extra virgin olive oil to taste

  13. Salt & pepper to taste


  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.

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

  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.

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

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

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

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

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

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

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