Pasta with Squid Ink Recipe

The origin of this pasta with squid ink recipe is controversial. Both people of Messina and of Catania claim they have invented it. To add to the competition, it is also a common recipe in Syracuse. What’s certain is that it was born in the East of Sicily and is absolutely delicious.
Andrea Camilleri’s Inspector Montalbano can’t stop thinking about this legendary dish when being invited for dinner by the police Superintendent, making every effort to not confront his superior with his tricky case so that the dinner invitation is safe.

  • Serves: 4


  • 600g of Spaghetti
  • 4 ripe tomatoes or 1 can of chopped tomatoes
  • 2 medium-sized, skin removed squids
  • 24g of squid ink (easily obtained from fishmongers)
  • 1 clove of garlic
  • 1 glass of white wine
  • 1 tbsp of Olive oil
  • Salt and pepper for seasoning


  1. Clean the squids well and cut the body into very fine strips. Leave the tentacles out.

  2. Chop the garlic clove finely and peel the tomatoes.

  3. Fry the chopped garlic with some oil on medium heat. Add peeled tomatoes without the seeds. When the tomatoes are ‘withered’, carefully add the squid ink to the pan.

  4. Add the squid, stir well and blend with the wine.

  5. Dilute the sauce with a glass of water, lower the heat and simmer for about half an hour.

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