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Daniela

Squid Ink Pasta with Octopus

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Croatian, Italian
Ingredients Method Notes

Ingredients
  

  • 1 lb black squid ink spaghetti
  • 12 oz octopus tentacles
  • 4 tbsp olive oil
  • 1 shallot
  • 4 cloves garlic
  • 1 cup red wine
  • 2 tbsp tomato paste concentrate
  • 1 tbsp squid ink
  • 1/4 cup minced parsley
  • reserved pasta water
  • salt and freshly ground black pepper

Method
 

  1. I used pre-cooked octopus tentacles. Slice the tentacles in bite size pieces. Thinly slice the shallot and mince the garlic. Mince the parsley and set aside.
    Boil the pasta in a large pot of salty water (I put 2-3 big tablespoons of salt in the water) according to the packaging. Make sure you reserve about a cup of pasta water before draining the pasta.
    While the pasta is boiling, in a large pan saute the onion in the olive oil. After a few minutes add the minced garlic and octopus to the pan. Season with salt and pepper and add the tomato paste and the squid ink. Cook for a couple of minutes then add the red wine and cook until it reduces more than half. Add in the pasta, the parsley and about half a cup of reserved pasta water. Mix well and see if more water is needed. Check for seasoning and serve with extra olive oil on top.

Notes

I had some extra cooked octopus tentacles that I grilled on a grill pan and simply seasoned with good olive oil and salt and pepper and I placed it on top of each bowl of pasta.