Squid Ink Spaghetti (quick version)

Squid ink is a hallmark of Sicilian cooking, pairing beautifully with both rice and long pasta types like spaghetti or linguine. This recipe shows you how to quickly prepare a flavorful first course using a ready-made sauce: Sicilia in Bocca’s squid ink tomato blend. This condiment, enriched with a mild chili hint, is ready to enhance pasta dishes or risotto. If you’re after a spicier profile, feel free to boost it with extra chili as outlined below.

Ingredients

– 90 g of Sicilia in Bocca squid ink sauce (half a jar)

– 400 g cleaned cuttlefish or squid

– Chili pepper and garlic to your taste

– Extra virgin olive oil, as needed

Preparation

Slice the squid or cuttlefish into strips about 2–3 cm long and sauté them in olive oil in a wide skillet. For a bolder flavor, you may include garlic and chili, but use sparingly so the squid ink's unique taste shines through. Once the seafood is lightly browned, add the pre-made sauce, turn off the heat, and stir well.

Boil the pasta, keeping it slightly undercooked and a bit moist for easier blending.

Transfer it to the skillet, mix thoroughly with the sauce, and cook for 2 more minutes until the pasta is well coated but still al dente.

Finish with a spoonful of the ink sauce and a small bunch of chopped parsley for garnish.