Squid Ink Pasta Aglio Olio Recipe

Squid ink pasta Aglio olio recipe

Here we have been with a new interesting recipe named Squid ink pasta Aglio olio recipe. This creature squid is an elongated and fast-swimming cephalopod mollusk that has ten arms.

It is a great source of sea- monster folklore. It has eight arms and two tentacles. It also can change its skin color instantly.

This sea creature is very famous for its taste. So, its pasta is also more delicious. Be with us to learn about this excellent recipe and try to easily make it with your hand.

Table of Contents

Aglio olio recipe

Squid ink pasta Aglio olio recipe

This Aglio olio with squid pasta is an Italian famous seafood recipe that needs easy effort and little time to make. Being surprisingly processed, it can be made in a large batch together and kept in the refrigerator for future use.

The making process with initial efforts alone batch pasta serves this recipe as two leaving lunches and whole dinner.

You can technically make a portion of pasta if you have eggs and flour at your home. This homemade recipe has a mild dramatic and salty flavor.

It can be shaped like a roll and made into thin fettuccine or spaghetti.

Squid pasta can be made at home

The squid pasta added to this recipe is possible to make at home. The squid pasta is also made easily within a very short time at home using some techniques.

It is the easiest pasta made with eggs and dry ingredients. Squid ink is generally salty. So, it is better to omit the extra salt to taste like Play-Doh.

This pasta needs to be cut like fettuccine noodles by hand. It also is shaped like ravioli and can be served with extensive pappardelle noodles.

Squid ink pasta Aglio olio recipe

Squid ink pasta Aglio olio recipe
  • Prep Time20 min
  • Cook Time20 min
  • Total Time40 min
  • YieldPasta
  • Serving Size6
  • Energy322 cal

Ingredients of Squid ink pasta Aglio olio recipe

  • 1/3 – ½ pound minced fresh Squid, keep in the food processor.
  • 3 tbsp. or more virgin olive oil
  • 1 tbsp. and ½ tsp divided minced garlic
  • ½ tsp or more minced anchovy fillet
  • ¼ plus more flacks of red pepper
  • ½ – ¾ pound dried fresh squid ink pasta
  • 3-4 tbsp. cleanly grated Parmesan or Pecorino Romano
  • Pepper and salt
  • A bit of squeezed lemon zest
  • ½ cup of fresh parsley

Instructions for Squid ink pasta Aglio olio recipe


At first, clean the Squid’s skin. Now mince it through the food processor. Mince until the ground becomes short chunks. Set them aside.


Start the oven over medium heat and set the iron skillet, a 10-inch cast. Heat until the water sizzle drops from the pan.


Pour oil and add 1 tbsp. of minced garlic to the pan. Cook and stir it occasionally over low heat.


Cook it for 10 minutes or more until the garlic becomes very faded golden-brown colored.


Now increase your to the medium for adding the squid chunks and anchovies. Cook and frequently stir for about 2 minutes until the chunks are just opaque. 


Then remove it from the heat. Stir now in the flacks of that red pepper and place aside.


Boil 2 quarts of water in the large pot. Add the squid pasta with 2 tsp of salt into that water and cook. Stir frequently until these ingredients are dented. 


Reserve 1 cup of starchy boiling water and pour it into the pasta. Now mix it with the mixture of Squid in that skillet.


Add the Parmesan, 1 cup pasta water, and the remaining ½ tsp of garlic. Now heat the speed to medium and stir occasionally.


Make the pasta well-coated by mixing so that any water and oil exist in the pot bottom.


Season to make more taste with more pepper and salt. You may mix now the lemon jest if you desire.


Serve it with more Parmesan and some fresh parsley on all sides of this recipe.

This is an extra note from author. This can be any tip, suggestion or fact related to the recipe.
  • Serving Size6
  • Amount per serving
  • Calories322
  • % Daily Value*Standard DV
  • Total Fat2 g78 g2.56%
  • Saturated Fat0 g20 g0%
  • Trans Fat- g
  • Polyunsaturated Fat- g
  • Monounsaturated Fat- g
  • Cholesterol- mg300 mg0%
  • Sodium9 mg2300 mg0.39%
  • Total Carbohydrate61 g275 g22.18%
  • Dietary Fiber- g28 g0%
  • Total Sugars- g
  • Added Sugars- g50 g0%
  • Sugar Alcohal- g
  • Protein17 g50 g34%
  • Vitamin D (Cholecalciferol)- IU800 IU0%
  • Calcium- mg1300 mg0%
  • Iron- mg18 mg0%
  • Potassium- mg4700 mg0%
  • Vitamin A- mcg900 mcg0%
  • Vitamin C (Ascorbic Acid)- mg90 mg0%
  • Vitamin E (Tocopherol)- IU33 IU0%

Extra notes to make the Squid ink pasta Aglio olio recipe more tastier

Dried pasta makes that recipe wonderful quickly, especially in free time. There are plenty of homemade pasta recipes, but this squid ink pasta will be very easy and delicious for making with your hand for passing your free time much enjoyable.

The 4-6 tsp squid ink will be a great place for this recipe to begin experimenting. Preparing and cleaning the whole Squid is an adventure, so I suggest wholly unprepared Squid.

This pasta should be kept quiet in the sauce a little. So could you keep it in heat off for some time?

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