I love making this pasta because it tastes like a seaside dinner in Italy. The squid cooks in minutes, staying tender and light, and the San Marzano tomatoes create a silky, naturally sweet sauce that complements the seafood perfectly. The squid ink pasta absorbs the sauce beautifully and adds depth without overpowering the dish. It’s simple, elegant, and bursting with flavor.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢1 pound squid ink linguine pasta, dried or fresh ▢1 pound squid and tentacles, fresh or frozen ▢4 tablespoons extra-virgin olive oil ▢3 cloves garlic, minced ▢2 small shallots, finely chopped ▢3 teaspoons salt plus 1 tablespoon for the pasta water ▢1 teaspoon black pepper, freshly ground ▢1 12-ounce can San Marzano tomatoes ▢1/4 cup seafood broth
Directions
I begin by slicing the squid bodies into 1/4-inch rings and mixing them with the tentacles.
In a large sauté pan, I heat the olive oil over medium-low heat.
I add the chopped shallots and sauté until they become translucent, about 3 minutes.
I add the squid and cook for about 1 minute, just until it turns lightly pink and opaque.
I stir in the garlic, salt, and pepper, cooking everything for about 2 minutes so the flavors blend.
I add the San Marzano tomatoes and seafood broth, breaking the tomatoes gently with a spoon. I let the sauce simmer for about 3 minutes.
I turn off the heat, cover the pan, and set it aside while I cook the pasta.
In a large pot of boiling water, I add a tablespoon of salt and cook the squid ink pasta — 3 to 4 minutes if fresh, or 8 to 9 minutes if dried — until al dente.
I transfer the pasta directly into the pan with the sauce and toss until every strand is coated and glossy.
I serve immediately, enjoying the rich color and flavors of the sea.
Servings and Timing
This recipe serves 4 people. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Variations
I sometimes add a handful of mussels or shrimp for an even more abundant seafood experience. For extra heat, I sauté a pinch of red pepper flakes with the shallots. If I want a thicker sauce, I simmer the tomatoes a little longer before adding the squid. For a brinier finish, I grate a little bottarga on top — it gives the dish an incredible depth of flavor.
Storage/Reheating
This dish is best enjoyed fresh, but any leftovers can be refrigerated for up to 2 days. When reheating, I warm it gently in a pan over low heat with a splash of water or broth to loosen the sauce and keep the squid tender. I avoid microwaving, as seafood can become rubbery.
FAQs
Can I use frozen squid?
Yes, I thaw it completely and pat it dry before cooking. It works beautifully.
Do I need to clean the squid myself?
Most seafood markets sell squid already cleaned, but if not, I ask the fishmonger to do it.
Can I substitute the squid ink pasta?
Yes, regular linguine works, though the flavor and dramatic look will be slightly different.
Why cook the squid so briefly?
Squid becomes tough if overcooked; quick cooking keeps it tender.
Can I blend the sauce?
I prefer it rustic, but blending the tomatoes before adding them creates a smoother sauce.
What if I can’t find San Marzano tomatoes?
I use the best-quality canned tomatoes I can find; good tomatoes make a big difference.
Can I make the sauce ahead of time?
Yes, I prepare it a few hours in advance and gently reheat it before adding the pasta.
Should I drain the pasta fully?
I transfer it with tongs or a pasta fork — a little pasta water helps emulsify the sauce.
Can I add herbs?
Fresh parsley or basil adds brightness, but I add them at the very end.
Conclusion
I love how this Squid Ink Pasta with Seafood in San Marzano Tomato Sauce brings together bold colors, fresh seafood, and a silky tomato base for a dish that feels both refined and deeply comforting. It’s full of coastal Italian character, easy to prepare, and always impressive — perfect for a special dinner or a luxurious weeknight treat.
Squid Ink Pasta with Seafood in San Marzano Tomato Sauce is a striking Italian coastal dish featuring tender squid, rich black linguine, and a bright, flavorful tomato sauce made with San Marzano tomatoes. Elegant yet simple, it delivers the perfect balance of sea-sweetness and savory richness.
Ingredients
1 lb squid ink linguine pasta (fresh or dried)
1 lb fresh or frozen squid with tentacles, cleaned and sliced into ¼-inch rings
4 tbsp extra-virgin olive oil
3 cloves garlic, minced
2 small shallots, finely chopped
3 tsp salt, plus 1 tbsp for pasta water
1 tsp freshly ground black pepper
1 (12 oz) can San Marzano tomatoes
¼ cup seafood broth
Instructions
Slice squid into ¼-inch rings and mix with tentacles. Pat dry if using thawed frozen squid.
Heat olive oil in a large sauté pan over medium-low heat. Add shallots and cook until translucent, about 3 minutes.
Add squid and cook for 1 minute, just until lightly pink and opaque.
Stir in garlic, salt, and pepper, and cook for 2 minutes to blend the flavors.
Add San Marzano tomatoes and seafood broth, gently breaking the tomatoes with a spoon. Simmer for about 3 minutes.
Remove from heat, cover, and set aside while cooking the pasta.
Bring a large pot of salted water to a boil. Cook squid ink pasta until al dente — about 3–4 minutes if fresh or 8–9 minutes if dried.
Transfer the pasta directly into the pan with the sauce, tossing until evenly coated and glossy. Add a splash of pasta water if needed.
Serve immediately, topped with freshly cracked pepper or a drizzle of olive oil if desired.
Notes
Add shrimp or mussels for a heartier seafood variation.
Use red pepper flakes for a touch of heat or bottarga for a deeper umami flavor.
Avoid overcooking the squid — it stays tender with brief cooking.
Fresh parsley or basil adds a bright herbal finish when sprinkled before serving.
Reheat gently on the stovetop with a bit of water or broth; avoid microwaving.
