Squid Ink Tagliatelle with Squid and White WineTomato Sauce
Skill Level: Intermediate
Makes: 4 to 6 portions
Nutritional Details (per serving, for 1 of 6 servings): Calories: 182, Total Fat: 8g, Saturated Fat: 1g, Carbs: 6g, Fiber: 1g, Sugar: 1g, Protein: 18g, Cholesterol: 264mg, Sodium: 380mg
Total Prep & Cook Time: 35 minutes
Hands-On Time: 35 minutes
- 2 tablespoons olive oil
- 2 garlic cloves, smashed
- Pinch of crushed red chili flakes
- 3 Roma tomatoes, chopped
- 4 sprigs fresh oregano, leaves minced, with some reserved for topping
- Kosher salt, to taste
- 1/4 cup dry white wine
- 1 lb squid, cleaned, skinless, cut into 1/4-inch rings (tentacles reserved for another dish)
- 1 batch Squid Ink Pasta Dough (see Anne's recipe), rolled thin and hand-cut into tagliatelle
- Freshly grated Parmesan cheese, for serving
- Generous finishing olive oil, for drizzling
- Heat the olive oil in a broad saut pan, add the smashed garlic and a pinch of red chili flakes, and cook over medium-high until the oil is fragrant. Stir in the chopped tomatoes and minced oregano, season with kosher salt, and cook until the tomatoes begin to release their juices, about 23 minutes. Pour in the white wine to deglaze and let it bubble and reduce for about 1 minute. Add the squid rings, gently combine, and cook just until the squid becomes opaquetake care not to overcook. Taste and adjust seasoning if needed.
- Meanwhile, bring a large pot of salted water to a rolling boil. Add the tagliatelle and cook for roughly 2 minutes. Using tongs, transfer the pasta directly from the pot to the sauce. Stir in about 2 tablespoons of the reserved pasta water, a little extra oregano, a handful of grated Parmesan, and a drizzle of finishing olive oil. Toss gently to coat evenly.
- Serve on plates or in bowls and scatter additional grated Parmesan and reserved oregano leaves on top. Finish with another light drizzle of olive oil if desired.
