Jul 20 , 2020
Food & Wine: Calamari Squid Ink Pasta & Pinot Noir
We’re always in the mood for pasta and wine. There are endless combinations of this dynamic duo and nothing is more satisfying than a home-cooked meal (even after months of doing it). We gave this classic a twist, while keeping it easy to make and the perfect partner for Traynor’s Pinot Noir.
All you need is 25 minutes and the following ingredients to serve two people!
- Half a pack of Squid Ink Spaghetti
- One container of Conservas Ramon-Pena’s Calamari in Olive Oil
- 1/3 cup of Pinot Noir
- 6 cloves of minced garlic
- 2-3 tablespoons of olive oil (we used the olive oil in the calamari)
- 156 mL of tomato paste
- Handful of fresh cherry tomatoes
- 1/2 teaspoon of red pepper flakes
- 2 lemons
- 1/2 cup of chopped basil
- 4 tablespoons of butter
- Salt & pepper to taste
Once you have all of the ingredients, open up the wine and pour yourself a glass — the hardest part is over. The rest is a walk in the park — or vineyard if you prefer.
Step 1: Bring a large pot of water to a boil. Add salt.
Step 2: While the water boils, take out a large pan and heat olive oil on medium-high. Add the garlic and stir for 1-2 minutes until fragrant. Add in your tomato paste, stirring frequently for 1 minute. Now add the cherry tomatoes, Pinot Noir, 1/4 cup of water, red pepper flakes, and add salt & pepper to taste. Cook and stir for 3-5 minutes until the tomatoes are soft.
Step 3: Place pasta in the boiling water for approximately 8 minutes, or cook to al dente. Drain the pasta once finished.
Step 4: While the pasta is cooking, slice the calamari and then add to your pan and mix in.
Step 5: Add the cooked pasta, butter and lemon juice to the pan. Cook for 2-3 minutes, or until the pasta is covered in sauce. Add salt & pepper to taste. Add in half of the basil and stir.
Step 6: Plate the pasta and garnish with the remaining basil.
Step 7: Pour more wine and enjoy!
This pasta is light, but flavourful and perfect for the warmer months. We also love any excuse to open up a Prince Edward County favourite — Pinot Noir. The ripe red cherry notes and soft pepper tannins come alive with this pairing.
We can’t wait to see your take on this recipe — be sure to tag us @traynorvineyard so we can share. Bon appétit!