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Author Notes: I am a huge fan of Squid Ink Pasta and love how its subtle flavor infuses all the components of a good sauce with it's briny tang, so it was an easy choice to go with for this recipe. The Red Pepper theme for this week, inspired me to try a roasted red pepper pesto and the results were delicious! I spruced up the pesto with some sundried tomatoes and a wonderful spice that I bought, but hadn't yet had the chance to use, Piment d'Espelette. I made my own tagliatelle, but I have seen squid ink pasta in some Italian and Mediterranean markets as well, so hopefully, it isn't too hard to find. The Piment d'Espelette added a slight and wonderful warm, smokey peppery-ness to the sauce, but can be omitted or substituted with a smoked paprika or just freshly ground pepper will do. - TiggyBee —TiggyBee
Food52 Review: This dish was so outstanding! I had recently purchased Italian artisan squid ink spaghetti and was saving it for the right ingredients. Well, everything was in perfect harmony and truly inspired. I only used 4 large peppers and had plenty of pesto to dress the pasta (mixed with a bit of the pasta cooking water). The pesto sauce alone is worth making by the way. Am grateful to learn about the piment d'esplenette she recommends. Great recipe! – Amber Olson
- 8 large red bell peppers
- 3 cloves of garlic
- 1/2 cup roasted pine nuts
- 1/2 cup extra virgin olive oil
- 1/4 cup sundried tomatoes (packed in olive oil)
- 2 pinches Piment d'espelette or smoked paprika (optional)
- sea salt to taste
- 1 pound scallops
- butter for sautéing scallops
- 3 eggs
- 2 cups all purpose flour
- 2 tablespoons squid ink
- Place the red peppers whole in a baking dish and roast them in a 500 degree oven for 30-40 minutes, turning once after 15-20 minutes. The peppers are done when the skin is charred and wrinkled. The bottom of the dish can be sprayed with cooking spray to avoid sticking.
- When the peppers are done, remove from oven and place aluminum foil over the dish to trap the steam (this makes peeling them easy) and let cool for 30-45 minutes. Peel the skin and discard along with the tops and seeds.
- In a food processor, combine the garlic, pine nuts, olive oil, Pimente d'Espelette or paprika (again, this is optional) and sea salt and pulse until it's well combined.
- Lastly, add the peeled peppers and the sundried tomatoes and gently pulse a few times so that the peppers and tomatoes retain a bit of their chunky texture.
- For the pasta: in a food processor, combine the 3 eggs, flour and squid ink and pulse until mixed completely (it should form into a ball) and you have a rich, black color.
- Spread some flour on a clean surface and knead the dough for about 15 minutes, adding a bit of the flour as you go, if the dough is too wet. Tugging at the dough, it should have a good stretch to it.
- Let the dough rest for at least 30 minutes in the fridge, then divide it in half and roll the two portions one at a time through the pasta machine until it is a thin sheet, and then select whichever attachment you want the pasta to be in the shape of (I chose tagliatelle)
- To cook the pasta: Boil and salt the water and when the water is almost to a boil, begin your scallops.
- For the scallops: heat some butter and olive oil in a sauté pan and place the clean, dry scallops in the pan, salt and pepper them to your liking and sauté them for about 3 minutes a side.
- There will be a wonderful sweet scallop flavor in the sauté pan after they are cooked, save this and gently heat the pesto in it.
- Cook the fresh pasta for about 2 and a half minutes and drain. Add the pasta to the pesto in the sauté pan and toss. Place the scallops on top and enjoy!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Red Pepper Recipe