Squid Ink Pasta Caprese

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.

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Ingredients

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)

Olive oil

Cracked black pepper

A pinch of salt

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Method

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.

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About continuethislabor

Hi I'm Tera. I'm interested in how flavors work together and how we can work together to be responsible Earth citizens. Currently I teach English in S. Korea with my husband, but someday we will own a small organic farm. There, we will grow vegetables, raise chickens and goats, and play Catan in our little cottage while drinking good coffee.

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