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Squid Ink Pasta with Calamari

Squid ink pasta adds a gourmet touch to this vibrant calamari pasta.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 2


    •    400g squid pasta
    •    2 eschalots, thinly sliced
    •    1/4 cup (60ml) white wine
    •    3 garlic cloves, finely chopped
    •    500g vine-ripened cherry tomatoes
    •    2 tbsps olive oil, plus extra to drizzle
    •    Basil leaves and lemon wedges, to serve
    •    500g cleaned squid tubes, sliced into 1cm rings
    •    1/2 cup (125ml) Ardmona Rich & Thick Classic Tomatoes


  1. Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Drain, reserving 1/4 cup (60ml) cooking water. Toss pasta with a little oil to loosen.

  2. Heat 1 tbs oil in a large frypan over medium-high heat. Season the squid rings, then cook for 2 minutes or until light golden. Remove from pan.

  3. Return pan to medium heat and add remaining 1 tbs oil. Add the eschalot and cook, stirring, for 2 minutes or until softened. Add garlic and cook for 1 minute or until fragrant, then add wine and cook for a further 1 minute or until slightly reduced.

  4. Add passata and cherry tomatoes, then cook for 5 minutes or until tomatoes start to collapse. Season, then return calamari to the pan with the reserved water and cook for 2-3 minutes or until warmed through.

  5. Divide pasta and sauce among bowls, and serve with basil and lemon wedges.

This great family recipe is thanks to delicious Recipes at


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