tinned squid ink pasta

This recipe creates just about one generous portion or two small portions, so adjust as needed.

Ingredients:

• About 1/2 a box of pasta of your choice (I used a short rigatoni)

• 2 tbsp of olive oil

• 1 shallot; finely diced

• 1/2 tsp of chili flakes

• 1/2 tsp of kosher salt

• 1/2 cup of cherry tomatoes; sliced in half

• 1 tin of squid in its ink (I used Donostia’s squid pieces in ink)

• Juice of 1/2 a lemon

• Pinch of flakey salt

• 1 tbsp of parsley; chopped up

Cook your pasta according to the package a bit al dente.

While your pasta is cooking, make everything else! In a non-stick pan (or whatever pan you like to cook in, but make sure it is big enough to add pasta into later), over medium heat, add in your olive oil.

Once your oil is hot, add in the diced shallots and lower the heat a little bit. You want the shallots to cook and get glossy but not get browned at all. When the shallots start to sweat, add in the chili flakes and salt.

Add in the halved cherry tomatoes and cook until the tomato start to burst just slightly.

Open that can of tinned squid in ink and add the whole thing to your pan to heat through. This should be just around the same time as your pasta is wrapping up cooking. Using a slotted spoon, move the al dente pasta directly into the pan that you are making the sauce in.

Mix it all together, adding lemon juice and adjusting the flavor as needed. If your sauce is getting dry, spoon a bit of pasta water into the sauce until the pasta is fully coated in the sauce (#glossy).

Add in the parsley and top with flakey salt. Serve immediately.