Amazing flavour in this Squid Ink Pasta with Prawns and Tomatoes. Feels like a luxurious dinner without a crazy price tag and kids love it!
I am a sucker for any food item that takes me down memory lane. In this case, to my honeymoon. I had the most amazing squid ink pasta in a tiny village on the coast of Italy. Fresh pasta, local ripe ingredients. It could not have been better.
Below is the tiny town we stayed in; Vernazza in Cinque Terre for our honeymoon in 2010. The food scene matched the charm and beauty of the town. It’s beyond picturesque with steep terraces where vineyards and other produce farms are located. We spent five glorious days hiking and eating our way between the five small villages of Cinque Terre.
This pasta is a rendition that is a close comparison, although I still yearn for my original experience in Vernazza. Hopefully one day we’ll make it back so I can properly document my food passion.
Yields 6 as a main
5 minPrep Time
10 minCook Time
15 minTotal Time
4 based on 1 review(s)
- 1 lbs package of squid ink pasta
- 1 pint of cherry tomatoes
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1 lbs jumbo prawns, about 16 pieces
- 1 tbsp lemon perserve
- 1/2 cup (lightly packed) chopped flat-leaf parsley
- Make pasta as per package instructions, saving 1/2 cup of pasta water before draining the pasta.
- Meanwhile, heat olive oil in a large pan over medium-hight heat. Add cherry tomatoes and cook, stirring occasionally for 5 minutes. Add garlic and stir constantly for 2 minutes until garlic softens, but doesn't turn brown. Add wine and cook for 2-3 minutes until the majority of liquid disappears.
- At this point, squish tomatoes with the back of a spoon until they burst and release some of their liquid. Add prawns and cook for 1-2 minutes on each side (until they turn from pink to white).
- Add lemon perserve, parsley, pasta, and pasta water. Toss until pasta is coated with sauce.
* the photos and some of the text was updated on May 14th, 2017.