Squid Ink Pasta: A Dish That Tells the Story of the Sea

Squid ink pasta is a dish that embodies the essence of the sea, born from the ingenuity and necessity of fishermen who sought to waste nothing from their precious catch. Its origins are deeply rooted in the maritime traditions of various Italian regions, but it is in Sicily and Veneto that this recipe has found its fullest expression.

In Sicily, squid ink pasta is a symbol of authenticity and bold flavors. Fishermen, in an effort to make use of every part of the cuttlefish, began incorporating the ink sac into their cooking, blending it with a sauté of garlic, olive oil, and tomatoes. The result? A rich and intense sauce that enhances the taste of the pasta, offering a sensory journey through the flavors of the Mediterranean.

BOX CONTENTS

N1 pack of 500g pasta

N2 jars of sauce

N2 sachets of salt

N4 sachets of pepper

N4 sachets of extra virgin olive oil

N1 measuring cup for cooking broth

Open the Box – Selected ingredients. Already measured.
Mix and Cook – Follow the simple instructions.
Taste Sicily – Bring authentic flavors to the table.

Even in Venice, this dish has a long history. Here, squid ink has been used to enhance both pasta and the famous black risotto, transforming a humble ingredient into a delicacy for connoisseurs. Its dark, almost mysterious color and bold flavor have captivated refined palates, making this dish an icon of lagoon cuisine.

Today, squid ink pasta is much more than just a recipe—it is a piece of culinary history, a meeting of tradition and innovation that continues to captivate anyone who loves the authentic flavors of the sea.

PREPARATION FOR 2

Pour 2 liters of water into a pot. When the water starts boiling, add 1 sachet of salt (keep the other sachet, as each sachet is for 2 liters of water) and 250g of pasta. Cook the pasta for 10 minutes.

After 10 minutes, turn off the heat, take 1 measuring cup of cooking water, and drain the pasta. With the heat off, put the pasta back into the pot, add 1 jar of SQUID INK sauce, pour in the cooking water, and mix well.

Plate 2 servings of SQUID INK pasta, season each plate with the sachet of extra virgin olive oil and the sachet of pepper.

Our SQUID INK spaghetti is ready to be enjoyed.

PREPARATION FOR 4

Pour 2 liters of water into a pot; when the water starts boiling, add 1 sachet of salt (keep the other sachet, as each sachet is for 2 liters of water) and 500g of pasta. Cook the pasta for 10 minutes.

After 10 minutes, turn off the heat, take 2 measuring cups of cooking water, and drain the pasta. With the heat off, put the pasta back into the pot, add 2 jars of SQUID INK sauce, pour in the cooking water, and mix everything together.

Plate 4 servings of SQUID INK pasta, season each plate with the sachet of extra virgin olive oil and the sachet of pepper.

Our SQUID INK spaghetti is ready to be enjoyed.