Author Notes
A.K.A Squid Ink Pasta. The perfect pasta that will make a statement at dinner parties or a fantastic dish for halloween —Dee
Ingredients
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2 tablespoons
pine nuts
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1 pound
squid ink pasta
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1/4 cup
sundried tomatoes (packed in olive oil), julienned
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1 cup
current tomatoes
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1/4 cup
greek feta, crumbled
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2 tablespoons
chives, finely chopped
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1 teaspoon
dried oregano
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1
clove of garlic, crushed
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1 tablespoon
balsamic vinegar
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2 tablespoons
extra virgin olive oil
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1 teaspoon
white wine vinegar
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salt and pepper to taste
Directions
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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.
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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.
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Cook at a medium temperature for about 3-4 minutes (or until the pasta tastes ready- al dente)
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Pour cooked pasta in a colander and shake to dry.
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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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