Recipe Guide for Pasta al Nero di Seppia

Pasta al Nero di Seppia is a delicious and visually striking dish from the Sicilian coast, known for its unique black color and deep seafood flavor. The black hue comes from cuttlefish ink, which is an essential part of the sauce, making it both a visual and flavorful highlight of Italian cuisine. From my own personal experience, this dish offers a refined yet accessible taste of the Mediterranean and is sure to impress anyone looking for something both different and deeply satisfying.

Let me show you how I make Pasta al Nero di Seppia step-by-step. This recipe serves 4 people, and you’ll need the following ingredients:

Notes on What to Expect:

Pasta al Nero di Seppia has a rich, slightly briny flavor that’s balanced by the sweetness of the tomatoes. The ink gives it a unique, earthy depth, while the squid adds a nice texture. Expect a bold dish that is both visually stunning and full of complex flavors.

Ingredients:

• 400 grams of spaghetti (or any long pasta)
• 600 grams of fresh squid (with ink sacs, or pre-packaged squid ink)
• 1 white onion, finely chopped
• 1 garlic clove, minced
• 300 grams of canned chopped tomatoes
• 1 teaspoon of tomato paste
• 1/2 cup white wine
• 1 tablespoon of extra virgin olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: Bay leaves (for added aroma)
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Equipment Needed:

• Large pot for pasta
• Pan for the sauce
• Knife and chopping board
• > Go get the must-have equipment and ingredients for creating a Savory #Pasta al Nero di Seppia  here now.

Prep Time:

• 20 minutes

Cook Time:

• 30 minutes

Time to Stand:

• None

Total Time:

• 50 minutes

Ease of Cooking:

• Medium. This recipe requires some attention, but it’s very manageable for beginners with a bit of patience.

Instructions:

1. Prepare the squid: If you’re using fresh squid, clean them by removing the bones, eyes, and beak. Be sure to keep the ink sacs, as you’ll use them later. Slice the squid into strips (or let your fishmonger handle the cleaning).
2. Make the sauce base: In a large pan, heat some olive oil and sauté the chopped onion and minced garlic until golden. Add the squid and let them brown for a few minutes.
3. Deglaze with wine: Pour in the white wine and let it cook down slightly, stirring occasionally.
4. Add the tomatoes: Mix in the canned tomatoes, tomato paste, and optional bay leaves. Season with salt and pepper. Let the sauce simmer for about 20 minutes, stirring occasionally.
5. Add the ink: Once the sauce has thickened, add the squid ink. Stir well to incorporate the ink into the sauce, which will turn it a rich black color. The squid should be tender at this point.
6. Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and add the pasta directly to the sauce.
7. Combine and serve: Toss the pasta in the sauce until well coated. Serve hot, garnished with freshly chopped parsley.

Variations:

• For a spicier version: Add some red pepper flakes or fresh chili when sautéing the garlic and onion.
• If you’re vegetarian: Try a similar recipe using a vegetable-based black sauce, though the squid ink does contribute a unique flavor that’s hard to replicate.

Tips:

• Make sure to rinse the squid well before cooking to avoid any residual grit.
• You can substitute the white wine with fish stock for a more intense flavor if you prefer.
• For a creamier version, you can stir in a small amount of cream at the end.
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Nutritional Information (per serving):

• Calories: Approximately 450-500 kcal
• Protein: 30g
• Carbs: 50g
• Fat: 12g

Final Thoughts:

I hope this guide has made making Pasta al Nero di Seppia seem a little less daunting, or perhaps you’ve even tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please leave your honest comment.

Enjoy creating this beautiful Sicilian dish, and don’t hesitate to ask if you have any questions!