Pasta with black squid ink, squid and pistachio pesto. When the pasta is ready drain and keep some of the water aside. Add the pesto, the squid, tomatoes and mix well adding some of the water if it looks too thick. On the plate lay down the squid ink sauce and add the pasta on top.
It's easy, it's quick, it tastes yummy. It's enjoyed by millions every day. Black spaghetti (squid ink pasta) adds a a gourmet touch to this delicious shrimp pasta. You can cook Pasta with black squid ink, squid and pistachio pesto using 17 ingredients and 6 steps. Here is how you cook it.
Ingredients of Pasta with black squid ink, squid and pistachio pesto
- It’s 80 g of pasta/ person (paccheri are the best option but other similar wholed dry pasta is good too).
- It’s 400 g of calamari.
- You need 1/2 glass of white wine.
- Prepare of Cherry tomatoes.
- You need of Granulated pistachios (decoration).
- It’s of Pistachio pesto.
- It’s 200 g of pistachios unsalted and untoasted.
- You need 1 handful of Parmesan.
- Prepare 4/5 of basil leaves.
- Prepare of Oil.
- Prepare of Salt.
- It’s of For sauce.
- It’s 1 of shallot.
- Prepare of Concentrated tomato.
- You need 1 jar of tomato passata.
- You need 1 clove of garlic.
- It’s 2 of squid ink pockets (depends on size).
It is a real delicacy cooked to a perfect al dente. Blackness of this pasta comes from the squid ink. Yes, it is edible and is NOT fishy. Picture: Supplied This dish calls for a bunch of friends and a couple of bottles of Cathedral Cellar Shiraz.
Pasta with black squid ink, squid and pistachio pesto instructions
- Put a big pot of water with rock salt on the fire for the pasta. When it boils add the pasta and cook as per the instructions.
- For the pesto: take the pistachios out of their shells and boil them in a little bit of water for a couple of minutes so that the skin will come off easily. Add in the mixer together with the rest of the ingredients until we’ll mixed. Store in a jar until you need it.
- In a pan add some oil and when hot cook the squid chopped into thin pieces in the pan. Cook for about 10 min on low heat until cooked using the wine as and when needed to ensure it doesn’t stick to the pan. Set aside.
- For the sauce in a pan on low heat add the shallot thinly chopped with some oil and a pinch of salt, leave it to cook for a while. When they are getting golden (not brown) add the passata and the concentrated tomato previously diluted in some hot water. Leave it to cook for 15 min on low heat covered. When ready to serve the pasta add the squid ink one sachet/ sack and the time until it becomes a very intense black..
- Put the cherry tomatoes in an oven proof dish, add some oil and salt and cook them in the oven on 160/170 for 10-15 minutes.
- When the pasta is ready drain and keep some of the water aside. Add the pesto, the squid, tomatoes and mix well adding some of the water if it looks too thick. On the plate lay down the squid ink sauce and add the pasta on top..
Start with a homemade jalapeño pesto and squid ink spaghetti, sauté fresh garlic in olive oil, add rock shrimp and spicy sopressata, give it all a toss, and let your friends come flocking. The chef hand makes his pasta with squid ink to give it a jet-black color and velvety mouthfeel. But while it may smell strong, the resulting noodles are relatively neutral in flavor. It's traditional to pair them with seafood, but they'll taste good with any sauce or added ingredients that play well with a subtle hint of brininess. Cook the pasta according to pasta directions.