Al Nero Di Seppia

By Dee
September 29, 2014
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Author Notes: A.K.A Squid Ink Pasta. The perfect pasta that will make a statement at dinner parties or a fantastic dish for halloweenDee

Serves: 6

  • 2 tablespoons pine nuts
  • 1 pound squid ink pasta
  • 1/4 cup sundried tomatoes (packed in olive oil), julienned
  • 1 cup current tomatoes
  • 1/4 cup greek feta, crumbled
  • 2 tablespoons chives, finely chopped
  • 1 teaspoon dried oregano
  • 1 clove of garlic, crushed
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon white wine vinegar
  • salt and pepper to taste
  1. In a pan over medium heat, drizzle olive oil and toast pine nuts. (Be careful, they burn quickly). Immediately remove pine nuts, place in a separate dish, and set aside.
  2. Heat a medium sized pot of water at a high temperature until the water comes to a roaring boil. Turn the heat down to medium. Add the pasta with a pinch of salt.
  3. Cook at a medium temperature for about 3-4 minutes (or until the pasta tastes ready- al dente)
  4. Pour cooked pasta in a colander and shake to dry.
  5. Add the rest of the ingredients into a large bowl. Combine the pasta and ingredients until well mixed. Sprinkle salt and pepper to taste.

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