After seeing it in the Italian imported section of my supermarket for years, I decided to give squid ink pasta a try. The result was a simple yet stunning dish; the pasta a perfect backdrop to bright red tomatoes, young basil leaves, and mozzarella. For those squeamish at the mention of squid ink, I confess that it adds nothing to the dish other than its inky color.
I used young cinnamon basil leaves because that is what I currently have growing, but you can use whatever you have on hand, be it sweet, Genovese, or lemon basil.
2 servings squid ink pasta
2-3 medium tomatoes
150-200 grams mozzarella cheese
A small handful of basil (sweet, lemon, or young cinnamon basil leaves)
Cracked black pepper
A pinch of salt
Cook two servings of squid ink pasta until al dente. It will take a few minutes longer than conventional pasta, about 12-15 minutes.
Meanwhile, slice the tomatoes and mozzarella according to your preference.
When the pasta is al dente, drain immediately and add a bit of olive oil to avoid clumping. Divide the pasta between two plates and add the slices of tomato and mozzarella, and the basil leaves. Add a generous drizzle of olive oil, and cracked black pepper. Serve immediately.