Description

This squid ink pasta recipe offers a visually striking plate with deep, rich pasta contrasted beautifully by vibrant, bursting cherry tomatoes. It’s a surprisingly quick and easy dinner idea for families or anyone wanting to add a touch of culinary adventure.

Ingredients

Scale

1 lb (450 g) squid ink spaghetti or linguine, (regular spaghetti is a fine budget-friendly swap)
2 tbsp olive oil, (extra virgin offers a richer flavor and healthy fats)
2 cloves garlic, minced, (fresh garlic delivers superior aroma; pre-minced works for a quick meal)
1 pint cherry tomatoes, halved, (use a mix of red and yellow for visual contrast; best in peak season for sweetness)
0.5 cup dry white wine, (adds depth; vegetable broth is an excellent alcohol-free alternative)
0.25 cup fresh parsley, chopped, (essential for a vibrant finish)
1 pinch red pepper flakes, (optional, to add a subtle kick)
Salt, to taste
Freshly ground black pepper, to taste
Parmesan cheese, optional, for serving

Instructions

Cook Pasta: Bring a large pot of salted water to a rolling boil. Add your squid ink pasta and cook according to package directions until al dente, about 10-12 minutes, feeling for a firm but tender bite. Reserve 1 cup of starchy pasta water before draining thoroughly.
Sauté Aromatics: Heat 2 tbsp olive oil in a 10-inch skillet over medium heat until shimmering. Add minced garlic and red pepper flakes (if using) and cook, stirring, until fragrant and lightly golden, about 1 minute. (If the garlic starts to brown too quickly, lower the heat immediately to prevent bitterness.)
Add Tomatoes & Wine: Stir in halved cherry tomatoes. Cook, stirring occasionally, until they begin to burst and soften, about 3-4 minutes, releasing their sweet juices. Pour in white wine (or broth) and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan to build flavor.
Combine & Finish: Add the drained pasta to the skillet with the vibrant tomato sauce. Toss to combine thoroughly until the pasta is evenly coated and glossy. If the sauce is too thick, add reserved pasta water a spoonful at a time until desired consistency is achieved. Stir in fresh parsley, then season with salt and pepper to taste. (For a healthier twist, add a handful of fresh spinach here to wilt into the sauce.)

Notes

For a faster method, use pre-minced garlic or canned diced tomatoes (drained) to shave off prep time. If the sauce is too watery, simmer it longer to reduce, or stir in a touch more grated Parmesan. If pasta is sticking, ensure adequate sauce and add a splash of reserved pasta water. A squeeze of fresh lemon juice or extra red pepper flakes can significantly brighten the flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1.5 cups (approx 200 g)
Calories: 550 calories
Sugar: 10 g
Sodium: 500 mg
Fat: 9 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 80 g
Fiber: 6 g
Protein: 15 g
Cholesterol: 0 mg

Keywords: easy dinner, squid ink pasta, cherry tomato, quick meal, family dinner, Italian, pasta recipe, weeknight meal, vibrant, elegant