Food & Wine: Calamari Squid Ink Pasta & Pinot Noir

Food & Wine: Calamari Squid Ink Pasta & Pinot Noir

  • Harvest To Bottle

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!

squid spaghetti package


  • 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.

finished spaghetti with pinot on table


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!