Sfoglini Cuttlefish Spaccatelli with Calamari and Tomatoes

This dish is all about warm velvety notes and mellow briny flavor from the Mediterranean Sea. Cuttlefish, or sepia ink, harvested from squid-like creatures gives our scroll-shaped pasta a beautiful slate color and is delightful when prepared with calamari, an Italian favorite.

INGREDIENTS

MAKES TWO SERVINGS

• 8 oz. Sfoglini Cuttlefish Ink Spaccatelli
• 6 oz. calamari, cut into 1/2” rings
• 1 1/2 cups cherry tomatoes, halved
• 1 tsp. garlic, chopped
• 1/2 tsp. chili pepper flakes
• 3 tbsp. flat leaf parsley, roughly chopped
• 6 tbsp. extra-virgin olive oil, divided
• 1/4 cup white wine
• 1 tsp. salt

DIRECTIONS

Heat 3 quarts of salted water in a large pot and bring to a boil. Add Sfoglini Cuttlefish Ink Spaccatelli and cook for 6-8 minutes while you prepare the sauce.

Heat 3 tablespoons of olive oil in a pan over high heat. Once the oil is hot, add the garlic and sauté for 30 seconds. Once the garlic begins to pop and sizzle add the parsley and chili pepper flakes. After 10 seconds add the tomatoes, white wine and salt.

When the pasta is 1 minute short of being finished add roughly 3 ounces of pasta water to the sauce then strain the pasta and combine in the pan. Add the calamari and 3 tablespoons olive oil then stir for about 1 minute. Divide among 2 serving bowls and serve.