Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Spaghetti al nero di seppia alla maniera di Gic

Spaghetti with Squid Ink, Gic's Style

Name: Spaghetti with Squid Ink, Gic's Style
Total time: 4500 s
Yield: Serves 4 servings
Ingredients: 11 oz spaghetti (up to 14 oz is fine) (320 g to 400 g); 3 medium squid with ink sacs (about 1.5 lbs) (about 700 g); 1/4 cup extra virgin olive oil (about 60 ml); 3 yellow onions, finely chopped; 1 heaping tablespoon tomato paste; Dry white wine; Optional: black pepper, red pepper flakes, parsley

Davide & Giusy (Al Quadrifoglio B&B) @cook_21593653

Verona

A sweeter take on the classic squid ink spaghetti.

Davide & Giusy (Al Quadrifoglio B&B) @cook_21593653

Verona

A sweeter take on the classic squid ink spaghetti.

Saved

Ingredients

1 hour 15 minutes

Serves 4 servings

11 ozspaghetti (up to 14 oz is fine) (320 g to 400 g)
3medium squid with ink sacs (about 1.5 lbs) (about 700 g)
1/4 cupextra virgin olive oil (about 60 ml)
3yellow onions, finely chopped
1heaping tablespoon tomato paste
Dry white wine
Optional: black pepper, red pepper flakes, parsley

Saved

Steps

1 hour 15 minutes

1

Clean the squid, separating the ink sacs and setting them aside. Cut the squid into thin strips.
2

In a large skillet, heat the olive oil and cook all the onions over very low heat until soft. It may seem like a lot, but they will reduce to about a third of their volume. Cover and cook slowly for about 30 minutes.
3

Once the onions are soft, add the squid and increase the heat. When the squid is lightly browned, deglaze with white wine and let it evaporate.
4

Add the ink sacs and tomato paste, and if needed, a little hot water. Mix well, cover, and cook over low heat for another 30 minutes or until the squid is tender.
5

Meanwhile, cook the spaghetti in plenty of lightly salted water. One minute before the pasta is done, drain and transfer it to the skillet. Add any optional ingredients before serving.