It's time for another "we-have-to-use-these-things-up" dish.
We've had this cuttlefish ink pasta in the pantry for quite a while now. Actually, these were from the old house! We had bought these way, way back and used them for a party. We decided to "save" some for ourselves and never did find the right time to cook them.
The time is now!
In one hand, we had some cuttlefish ink pasta, and in another, some crabmeat (which I believe was bought to make our Supreme Lion's Head Meatballs with Crabmeat).
As is always the case, something simple and not fussy was the rule of the day.
While the water was boiling and the pasta was cooking, I proceeded to make the "sauce".
I chopped some garlic and chile peppers, diced some tomatoes and bell peppers, zested a lemon and chopped some parsley.
I started by sautéing the garlic and chile peppers in olive oil, then added the bell peppers. After a bit of cooking, the tomatoes went in, followed by the crabmeat.
The cooked cuttlefish ink pasta went in next, then some butter and the lemon zest. A squeeze of lemon juice, some parsley, and the dish was done.
Quick, light, and satisfying. Perfect for lazy summer days.
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Cuttlefish Ink Pasta with Crab and Bell Peppers
cuttlefish ink or squid ink pasta
chile peppers, chopped
tomato, seeded and diced
bell peppers, seeded and diced
lemon, zested and juiced
Adjust quantities to suit your needs and taste.
Bring water to a boil, making sure to add a generous amount of salt. Cook pasta according to package directions until al dente (not overcooked). Drain. Reserve some of the cooking water.
In a sauté pan, heat olive oil over medium-high heat. Add garlic and chile peppers and cook for a few seconds until fragrant. Add bell peppers and cook until softened slightly.
Add tomatoes. Do not cook tomatoes for too long to retain their fresh quality.
Add the crabmeat, then the cooked pasta. Add butter and toss well.
If pasta is too dry, add olive oil, or more butter, or some pasta water. Add lemon zest and some lemon juice. Toss well. Adjust seasoning of needed.
Add parsley last and serve.