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Squid ink pasta ｜ Party Kitchen --Recipe transcription of party kitchen

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Party Kitchen-Party Kitchen

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Ingredients

water : 300ml
salt : Appropriate amount
pasta : 160g
Olive oil : 1 tablespoon
Grated garlic : 1 tsp
Round sliced pepper : preference
Frozen squid : 100g
(A) White wine : 2 tablespoons
(A) Lemon juice : 3 swings
(A) Nampula : 1 tsp
(A) Solid consomme : 1 piece
(A) Tomato paste : 30g
(A) Squid ink paste : 8g
Black pepper : Appropriate amount
parsley : preference

Time required

30minutes

Procedure

1) Boil the pasta 00:22
Put water and salt in a frying pan and bring to a boil over medium heat.
When it boils, add the pasta, boil it according to the time indicated on the bag, and take it out once.
2) Fry olive oil, grated garlic, sliced peppers and frozen squid 00:58
Add olive oil, grated garlic, and sliced pepper to the frying pan of 1. Lightly fry on medium heat to make it fragrant, add thawed frozen squid and cook.
3) Make squid ink sauce 01:38
Add the seasoning of squid ink sauce from (A) and let it blend in.
4) Tangle and finish the pasta 02:30
Tangle the boiled pasta with the squid ink sauce.
Sprinkle black pepper and parsley if you like.

Point

・ It can be easily made by using squid ink paste.
・ There are two types of squid ink paste, bottle type and pouch type. The pouch type is convenient because it is a single-use size.
・ When cooking in a large frying pan that holds pasta, you do not have to fold the pasta.
・ While boiling the noodles, stir occasionally to prevent the pasta from sticking to each other.
・ A good ratio of squid ink is about 4g per serving. Adjust to your liking.