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Pasta al Nero Seppia (Squid Ink Pasta)

A coastal southern Italian dish utilizing the black ink of cuttlefish that is as delicious as it is fascinating to look at. Traditionally there are two variants of the sauce, one only using the ink and oil, and the other using tomatoes as a base for the sauce.

Pasta al Nero Seppia: Text
Pasta al Nero Seppia: Pro Gallery

Serves 4


- 500g of Regal Pasta (any of the long pastas will do)

- 1 Bottle of Ciliegino Cherry Tomato Sauce

- 2-3Tbsp of fresh or bottled Cuttlefish ink

- 3Tbsp of extra virgin olive oil

- 1 Cup of Pasta Water


Sauce without tomatoes:

  1.  Place a pot of salted water on to boil.

  2. Cook the pasta and reserve 1 cup of the water before straining.

  3. Dissolve the ink in a bowl with a 1/2 cup of of the reserved pasta water.

  4. In a large pan over medium heat, add the oil and pasta and mix well to evenly coat the pasta.

  5. Add the cuttlefish-water mixture to the pan and begin incorporating into the pasta.

  6. Stir and fold constantly, adding the left-over water as needed to maintain a velvet-like sauce consistency. 

  7. Once the pasta is evenly coated, plate and serve immediately. 

Sauce with tomatoes:

  1. Place a pot of salted water on to boil. 

  2. In a large pan add oil, tomato sauce and cuttlefish ink.

  3. Mix the contents in the pan well to incorporate and dissolve all the ink, keep on a low simmer.

  4. Cook the pasta, when pasta is done, right before straining add 1/2 cup of the pasta water to the pan with the sauce and mix well.

  5. Add the pasta to the pan and fold until everything is coated evenly.

  6. Plate and serve.

Buon Appetito!

Pasta al Nero Seppia: Text
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