Description
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.
Nutrition
- Serving Size: 1 plate (1/4 of recipe)
- Calories: 520
- Sugar: 7g
- Sodium: 910mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 130mg
