Have you tried squid ink? While it may sound like an exotic ingredient, squid ink is tasteless and is used to add a black tone to foods, like pasta. Try it in Squid Ink Pasta with Cherry Tomatoes and Baby Bellas.
- 1 lb Deano’s Pasta Squid Ink Pasta
- 2 Tbsp extra virgin olive oil
- 2 tsp rosemary, minced
- 5 garlic cloves, shaved
- 3 Tbsp tomato puree
- 10-15 Cherry Tomatoes, Halved
- 10 baby bella mushrooms, thinly sliced
- 4 Tbsp butter
- ⅓ c. white wine
- 2 lemons, zested and juiced
- ½ tsp red chili flakes
- ½ c. basil, chiffonade
- Shaved Parmesan to your liking
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Grab a large pot and fill with water. Place on the stove over high heat.
- Salt the water, cover, and wait until it boils.
- Place pan on stove, set the burner to medium high heat, and add the extra virgin olive oil.
- Add the garlic when the oil is hot.
- Sauté garlic until fragrant and slightly colored.
- Add the tomato puree, stir the puree and mix with garlic.
- After a minute, you should start to see the puree turn a little darker in color. Add baby bella mushrooms, cherry tomatoes, white wine, and red pepper flakes.
- Stir and cook the mushrooms and tomatoes around until softened, season with salt and pepper to taste and stir.
- Once the water is boiling, put the squid ink pasta into the water. (See notes)
- Strain the pasta from the pot and reserve ½ cup of pasta water.
- Add the cooked pasta, butter, lemon zest, lemon juice, and half of the pasta water to the pan with mushrooms and tomatoes.
- Cook and stir until the pasta is covered in the sauce.
- Season with salt and pepper and stir in half of the basil.
- If the sauce becomes too dry feel free to add the remaining pasta water.
- Turn off heat, plate on dish. Garnish with basil and shaved parmesan.
Depending on whether the pasta is fresh, dried, or frozen cook to al dente anywhere from 7 minutes if it’s fresh to 12 minutes if it’s dry. You should get the pasta to where there’s a little bite of rawness in the pasta, because when you take it out it will continue to cook just a little bit more.