Pasta with cuttlefish ink (pasta cu nivuru ‘ra siccia) is one of the most recognizable and famous recipes of Sicilian cuisine, especially thanks to its unique black color. A dish that, thanks to its particular and refined taste, is very often found also in the menus of starred restaurants.
Pasta al nero di seppia – cuttlefish Ink Pasta
Course: PastaDifficulty: Medium4
servingsIngredients
White onion 1
Fresh Squid 600 gr (With ink sachets)
Garlic clove 1
Canned chopped tomatoes 300gr
White wine 1/2 cup
EVO Oil
Tomato Paste 1 Tsp
Salt
Spaghetti 400 gr
Parsley
Directions
- If you have fresh squids, clean them and deprive them of the bone and bags of black that you will put aside – if you have already prepared and cleaned squids, skip this step. Also remove the eyes and the beak and cut them into strips (if you prefer, have your fishmonger do the cleaning operation). Wash them well and put them to drain.
- In a pan put plenty of oil together with the chopped onion and garlic and let it brown; add the squids and brown for a few more minutes. Blend with the wine, stirring occasionally.
- Melt the tomato extract in a cup with a ladle of hot water and pour it all into the pan together with the tomato paste and tomato sauce.
- Add the bay leaves, salt and pepper and cook for about 20 minutes. Add the squid ink and chopped parsley; stir until the sauce has turned black. Turn it off when the squids are tender.
- Put water and salt in a pot and bring to boil. Add spaghetti and once ready, drain them and add the pasta to the sauce. Garnish with a sprinkling of chopped parsley and serve piping hot.
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