This is another very easy recipe takes no time to make, and it is lovely.  But be prepared – the ink will turn your lips black while you eat it!

Ingredients

  • 1 box of spaghetti (450 grams) serves 4-6 people, preferably the black ink spaghetti (Eataly and other purveyors of Italian foods have it), but you can use regular spaghetti or linguine as well.
  • 1 pound of squid: use both the rings and tentacles
  • Olive oil
  • 2 sacs of black squid or 1-2 tablespoons of frozen black squid (ask your fish market to get it for you if you do not know how to open a squid to get it)
  • 1 red onion (best is Tropea), diced
  • 1 box of Pomì or other chopped tomatoes (500 grams)
  • ½ bunch of fresh Italian parsley, minced

Preparation

  1. Put water in a large pasta pot. While the water comes to a boil, start preparing the sauce.
  2. Cut the tubes of the squid transversally. There’s no need to cut the tentacles unless they are very big.
  3. In a large skillet, cook the raw cut squid tentacle and tubes on high heat for just 2-3 minutes. This will cause the squid to release a pink-tinged water.  Drain the water, reserving the squid in the same bowl, and put the skillet back onto the stove.
  4. Add ½ cup extra virgin olive oil and the chopped onion to the skillet –which contains the squid. Cook on medium-high heat until the onion becomes translucent.  Add the chopped tomatoes, cover, and reduce the heat to low/medium.  Allow to cook with the cover in place for about 15 minutes.Michele No 1 In Cucina
  5. Add the two spoons of black squid ink to the skillet, along with 1/3 of a cup of the boiling pasta water. Mix well.  The sauce should become black – if it isn’t black, add a little more of the ink to the skillet.
  6. If you like the sauce to be spicy, add a minced Thai or Italian hot pepper to the skillet.
  7. Add salt as needed. Let it cook, uncovered, for 3 more minutes or so on low heat.
  8. Just before the spaghetti is fully cooked –very al dente – remove about a cup of the boiling water and set it aside.
  9. Drain the pasta, and add it directly to the skillet with the black sauce. Add a little bit of the reserved pasta water as needed, as you mix the spaghetti in the sauce.
  10. Add a handful of minced parsley and serve.
  11. Buon Appetito!

Italiano: Spaghetti al nero di seppia

Ricetta facile facile.

Vi servono 2 sacchetti di nero di seppia, se non sapete prenderli direttamente dalla seppia senza romperli fateveli prendere dal pescivendolo.  Potete anche usare il nero di seppia surgelato, 1 cucchiao o meglio due.

Circa mezzo kilo di seppia per 4-5 persone e 1 scatola di spaghetti da 450g. Tagliare i tubi trasversalmente per fare delle rondelle.  Non c’è bisogno di tagliare i tentacoli ma se troppo lunghi tagliate pure quelli.

Mettete le seppie in una padella ampia, circa 30 cm, fuoco forte circa 3 minuti, rilasceranno un liquido rosa, eliminatelo, aggiungete circa ½ cup, cioe` 120 ml, di olio d’oliva e 1 cipolla rossa (meglio di Tropea) tagliata pezzetti.  Fate cuocere fuoco medio alto finchè la cipolla è translucida.  Aggiungere 1 scatola di pomi o altri pelati (450g), coprire, fuoco medio basso 15 minuti. Aggiungere il nero di seppia e un po -1/3 di cup, di acqua in cui state cucinando la pasta, mischiare bene fate andare scoperto circa 3 minuti.

Scolate la pasta ma conservate un po d’acqua di cottura, mettete la pasta nella pentola col nero e rimestate un paio di minuti aggiungendo ½ mazzetto di prezzemolo tritato e un po d’acqua se necessario per diluire il nero meglio.

Buon Appetito.