Zesty Zanzibari Squid Ink Pasta
Indulge in the flavors of Zanzibar with this unique and zesty squid ink pasta recipe. The rich and bold flavors of the squid ink combined with the vibrant spices of Zanzibari cuisine make this dish a true culinary adventure.
Ingredients
- 1 lb squid ink pasta
- 1 lb fresh squid, cleaned and sliced into rings
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon chili flakes
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Boil the squid ink pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the sliced squid to the skillet and cook for 2-3 minutes until opaque.
- Stir in the ground cumin, paprika, turmeric, and chili flakes, and cook for another 2 minutes.
- Pour in the coconut milk and bring to a simmer. Season with salt and pepper to taste.
- Add the cooked squid ink pasta to the skillet and toss to coat in the sauce.
- Divide the pasta among serving plates and garnish with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 10g
Supplies
Large skillet Pot for boiling pasta Wooden spoon Knife Cutting board
Tools
Stovetop Strainer
Serving suggestions
Serve the Zesty Zanzibari Squid Ink Pasta with a side of fresh salad and a glass of chilled white wine for a complete dining experience.
Tips & tricks
For an extra kick of heat, add more chili flakes or a drizzle of hot sauce to the finished dish.
Cost
$20