Squid Ink Pasta

Squid Ink Pasta Recipe

Squid Ink Pasta

With buttery baby tomatoes, garlic topped with burrata
Makes 4dinner servings or 8 side dishes


  • Buttery Tomato Sauce (recipe follows)
  • 1 pd. Squid Ink Pasta, your choice of shape, I used pappardelle)
  • Olive oil
  • Pink salt and black pepper, to taste

Buttery Tomato Sauce

  • 2 baskets colorful Heirloom tomatoes, washed and if some are big, cut in half, other wise leave them whole
  • 2 Tbsp organic grass-fed butter
  • 1 Tbsp.olive oil
  • 2 cloves of garlic, smashed and chopped
  • Pink salt and black pepper, to taste


  • In a large saute pan, add the butter and olive oil on medium-high heat. Add the tomatoes and stir until evenly coated. Cover and let cook for about ½ an hour. Season with salt and pepper and set aside. You can make this ahead of time, even the day before to let the flavors marry. While the tomatoes are cooking, boil water, enough to cook a pound of pasta. Add some salt and a little olive oil. Cook to package directions, just cooking a bit past al dente. Drain, making sure as much water is off the noodle.
    Add to the tomatoes and toss, adding more salt and pepper if necessary. Place in bowls or plates and top with some burrata. Enjoy with a glass of Sancerre.