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.



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



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.


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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