Black Squid Ink Pasta with Tender Calamari and Garlic Wine Sauce

A Quick Look at The Recipe

• Recipe Name: Pasta with Calamari
• Ready in: 1 hour
• Makes: 4 servings
• Main ingredients: Calamari, chiles, white wine, passata, and squid ink pasta
• Why you’ll love it: Tender, simmered calamari tossed with savory squid ink pasta for a unique, memorable seafood pasta.

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Best Way to Cook Calamari

Calamari has two ideal cooking methods to avoid toughness: cook it very quickly at high heat or simmer it low and slow. For fried calamari, a quick 30–90 second fry yields tender results. For braised or sauced preparations like this pasta, simmering the calamari for at least 30 minutes produces a soft, delicate texture.

Once you know those “sweet spots,” calamari is easy to work with: hot and fast or low and slow gives the best results.

Ingredient Notes and Substitutions

• Calamari: Squid is ideal when cooked correctly. If you prefer, shrimp can be used instead.
• White wine: A bright Sauvignon Blanc works well; Pinot Grigio is a fine substitute.
• Squid ink pasta: This adds umami and color. Regular linguine or spaghetti can be used if you don’t have squid ink pasta.
• Passata: A strained tomato purée gives a smooth sauce. Tomato purée or crushed tomatoes can substitute.
• Anchovies: They boost savory depth and natural saltiness. Omit if you prefer and adjust salt to taste.
• Red chile pepper: Fresh red chiles add bright heat; Calabrian chiles or crushed red pepper flakes work as alternatives.

See the recipe card below for exact quantities and full instructions.

How to Make Squid Ink Pasta with Calamari

Step 1: Slice squid tentacles in half and cut tubes into ½-inch rings.

Step 2: Heat a large saucepan over medium-low. Add extra virgin olive oil, then sauté garlic, chile and anchovies for 2–3 minutes until the garlic begins to brown.

Step 3: Add the calamari and sauté until opaque, about one minute.

Step 4: Pour in white wine and bring to a simmer. Cook for about 3 minutes until the wine starts to reduce.

Step 5: Add passata, salt and pepper. Stir and simmer gently for 40 minutes so the calamari becomes tender and the flavors meld.

Step 6: When the sauce is nearly done, boil a large pot of salted water and cook the pasta until al dente. Transfer the pasta to the sauce with a ladleful of pasta water and simmer together 1–2 minutes so the sauce coats the pasta.

Serve immediately with Italian bread. This pasta pairs nicely as the first course of a seafood-focused meal or as a standalone main for a special occasion.

Pro-Tips

1. Cook low and slow: For this braised calamari, maintain a low simmer to make the squid tender and flavorful.
2. Frozen calamari: Often produces more tender results because freezing helps break down tough muscle fibers.
3. Finish pasta in the sauce: Letting the pasta finish cooking in the sauce helps it absorb flavor and bind the sauce.
4. Avoid cheese: Traditional seafood pastas are served without cheese; consider toasted breadcrumbs as an alternative topping.

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Squid Ink Pasta with Calamari

Vincent DelGiudice