CookTeaser

A CookTale

My lust for the black ink that squid, cuttlefish and octopus release as a protective camouflage continues. Last evening’s attempt with an import from Napoli at $5. a bag. (in lieu of making it the proper way with the ink) was a waste of money. It was nothing more than ordinary penne with black food coloring. No more experimenting, if I haven’t the real ink on hand I’ll simply go another way.
But the recipe for the sauce I consider worthwhile enough to publish.

INGREDIENTS

4 Ounces of Pasta (Penne, Linguine or Spaghetti)
1 TB of EVOO + 1 TB of Butter
3 Garlic Cloves (thinly sliced)
1 Red Onion (in a 1/4″ dice)
3 Plum Tomatoes (in a 1/4″ dice)
1/4 Cup of White Wine
Red Pepper Flakes (to taste)
Salt & Black Pepper
Basil Leaves cut to a chiffonnade+ whole leaves

METHOD

1. Boil a pot of water.
2. Heat a deep sided saute pan. Add the EVOO & Butter.
3. Add the Garlic & the Onion, saute until tender & translucent.
4, Add the Tomatoes & toss it all together.
5. Add the White Wine & reduce it to half.
6. Cook the pasta timed to the package directions.
7. Add the Pasta & the Basil chiffonnade & toss it all together.