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Entree • Italian

Squid Ink Pasta with Heirloom Cherry Tomatoes Recipe

Tender, inky black pasta ribbons coated in wine and garlic soaked heirloom cherry tomatoes.

4.8 from 148 votes
100 mins
Total Time
4
servings
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Squid Ink Pasta with Heirloom Cherry Tomatoes

How to Make the Best Squid Ink Pasta with Heirloom Cherry Tomatoes

This elegant squid ink pasta showcases the dramatic beauty of homemade fresh pasta paired with delicate heirloom cherry tomatoes. The distinctive inky black noodles make a striking visual statement on the plate while delivering a subtle, slightly briny flavor that complements the sweet acidity of the wine-soaked tomatoes perfectly.

Making fresh pasta from scratch is a rewarding kitchen project that doesn’t require special equipment—just flour, eggs, and a bit of patience. The addition of squid ink transforms a traditional egg pasta into something truly memorable, creating those signature dark ribbons that are as visually stunning as they are delicious.

The simple sauce lets the star ingredients shine: fresh heirloom cherry tomatoes infused with garlic and white wine create a light, flavorful coating that celebrates the natural sweetness of the tomatoes while maintaining the delicate balance of flavors. This is restaurant-quality cuisine that you can create in your own kitchen.

Squid Ink Pasta with Heirloom Cherry Tomatoes

Squid Ink Pasta with Heirloom Cherry Tomatoes

Tender, inky black pasta ribbons coated in wine and garlic soaked heirloom cherry tomatoes.

4.8 from 148 votes
CourseEntree
CuisineItalian
Keywordfresh pasta, homemade pasta by hand, how to make fresh pasta, squid ink pasta
Prep Time90 mins
Cook Time10 mins
Total Time100 mins
Servings4 servings
Calories681kcal
AuthorAlex Raeburn
Prevent your screen from going dark

Ingredients

For the Pasta

For the Sauce

Instructions

Make the Pasta

  1. Combine flour and squid ink in a large mixing bowl.
  2. Create a well in the center and crack eggs into it.
  3. Mix until a dough forms, then knead until smooth and elastic.
  4. Let dough rest for 30 minutes before rolling.

Make Pappardelle

  1. Roll out dough to desired thickness.
  2. Cut into ribbon shapes approximately ¾-inch wide.
  3. Allow cut pasta to dry slightly before cooking.

Make the Sauce

  1. Heat olive oil in a large skillet over medium heat.
  2. Add minced garlic and cook until fragrant, about 1 minute.
  3. Add heirloom cherry tomatoes and white wine.
  4. Simmer for 8-10 minutes until tomatoes begin to break down.
  5. Season with salt, white pepper, and red pepper flakes.
  6. Stir in chopped parsley and adjust seasoning as needed.

Assemble the Dish

  1. Bring a large pot of salted water to a boil.
  2. Cook fresh pasta for 2-3 minutes until al dente.
  3. Drain pasta and transfer to the skillet with sauce.
  4. Toss gently to coat and serve immediately.

Notes

  • Fresh squid ink pasta is best served immediately after cooking for optimal texture and appearance.
  • If fresh squid ink is unavailable, quality bottled squid ink works well as a substitute.
  • The pasta dough can be made ahead and refrigerated for up to 24 hours before cooking.
  • Heirloom cherry tomatoes add beautiful color and subtle flavor variations to the dish.
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