Squid Ink Puttanesca
Ingredients
2 Tbsp. extra virgin olive oil4 cloves garlic, minced
3 Tbsp. diced pepperoncini
3 Tbsp. capers, drained and rinsed
¼ cup Gaeta, niçoise or other small brined olives, pitted and chopped
1 28-oz. can whole Italian tomatoes, crushed by hand into a bowl
1 can Fantis brand squid pieces in ink
1 lb. squid-ink pasta
Red pepper flakes (optional)
Moroccan preserved lemon rind, rinsed and julienned (optional) (Click here to find the recipe.)
Preparation
• In a deep sauté pan, heat the olive oil and add the minced garlic. Sauté over medium-high heat for 1 minute. Do not let the garlic burn.
• Add the pepperoncini, capers and olives to the pan and sauté for another minute.
• Add the tomatoes to the pan, then add the squid and the squid ink from the can. Stir and lower the heat to medium.
• Cook for approximately 30 minutes or until the mixture is reduced to a thick sauce.
• During the last 10 minutes of cooking the sauce, prepare the pasta according to package directions.
• When the pasta is cooked al dente, drain it and add it to the sauce pan.
• Toss to evenly coat the pasta with the sauce. Add red pepper flakes to taste, if desired.
• Garnish with preserved lemon rind.
