Made with squid or cuttlefish ink, black pasta has a slight salty taste that makes it an ideal pair with seafood. This trendy style of pasta has been popping up in restaurants and speciality grocery stores. You can also purchase squid or cuttlefish ink from specialty grocery stores or online retail sites and make homemade black pasta by adding 4 teaspoons of this specialty ink into your favorite fresh-egg pasta recipe. Top this pasta with an easy seafood sauce with fresh tomatoes and pair it with your favorite Pinot Noir.
1 tablespoon olive oil
3 cloves garlic, minced
2 large tomatoes, diced
½ cup red wine
1 teaspoon concentrated tomato paste
2 teaspoons fresh oregano, chopped
12 ounces seafood medley, defrosted if frozen
¼ teaspoon salt
¼ ground black pepper
8 to 10 ounces black spaghetti (made with squid or cuddle fish ink)
Freshly grated Parmesan cheese
- In a large skillet, heat olive oil over medium-high heat. Add garlic and cook until fragrant, about a minute. Add tomatoes and cook until tender, about five minutes.
- Add wine, tomato paste, oregano, salt and pepper. Bring to a boil. Reduce heat and add seafood medley. Simmer uncovered for at least 10 minutes while you prepare the pasta. Add more wine if needed.
- Prepare pasta according to package instructions. Drain and plate noodles, topping with seafood medley sauce and grated Parmesan cheese.