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Spicy Black Squid Ink Pasta in San Marzano Tomato and Mushroom Sauce Topped With Seared Scallops

Updated: Sep 12, 2023

I don't want to be cocky and say that this may be my best creation, but it is. I'm here to tell you that this IS going to be the tastiest pasta you'll make at home for yourself. The freshness of the San Marzano tomatoes and tagliatelle, the aroma of the garlic and pearl onions, and the buttery taste of the scallops all create a beautiful dish. Do not be intimidated by the name "black squid ink pasta", you cannot taste the ink, it's simply for color! You can buy a whole bag from Eataly or on Amazon! So, if you're ready to impress yourself, keep reading for the recipe.

Yields: 2

Prep time: 15 minutes

Total time: 45 minutes

This recipe is pescatarian.



1. 1 bag of Black Squid Ink Tagliatelle

2. ¾ pound of scallops

3. 28oz can of Cento Peeled San Marzano Tomatoes (you'll use half the can)

4. 14oz can of mushrooms

5. 4 mini pearl onions

6. 5 cloves of garlic

7. Fresh basil leaves

8. Kosher salt

9. Freshly ground black pepper

10. Red pepper flakes

11. Extra virgin olive oil

12. 2 TBSPS unsalted butter

13. 2 TBSPS tomato paste

Replacement suggestion: Personally, I love the canned San Marzano tomatoes that I use because they are softer and easier to use to create the sauce, however, if you have VERY ripe San Marzano tomatoes, you can cut an x at the root, boil them in hot water until you can be able to peel the skin off, chop them into smaller chunks, and then use them in the sauce. No matter what, it will be a very fresh sauce.



1. First, boil a pot of water and add salt. Once the water boils, add in the tagliatelle. DO NOT break the pasta in half just so it can fit in the pot. Just stick the pasta in and it will all get into the pot once it heats up. That is an Italian sin!

2. While the pasta is boiling, make sure to have the scallops washed and dried. Set them onto the side.

3. Now, finely dice 5 cloves of garlic and 4 mini pearl onions. You're going to use these for the sauce.

4. Grab a large frying pan, one that is possibly 3 inches deep. Add in 2 TBSPS of unsalted butter and 1 TBSP of olive oil or avocado oil. Once you can smell the butter/olive oil, gently add in the scallops, but do not have them touch. You're going to sear them all for 1 ½- 2 minutes each on each side. They will turn a light/medium brown color. Once they are done, set them onto the side. We are going to use the same pan for the sauce.

5. By the way, do not forget about your pasta, cook it al dente, and strain it. But make sure to keep the pasta water on the side to help create a delicious sauce.

6. Now for the sauce. Using that same frying pan, add in a generous amount of olive oil, 4 TBSPs ish. Add in the garlic and pearl onion and let them simmer. Once you can smell the aromatics, add in the San Marzano tomatoes and tomato paste.

7. Add in about 1 cup or more of the pasta water. Stir well on medium heat.

8. You need to watch the sauce thicken, but not dry up. If it dries up, add in more pasta water.

9. Salt to taste and add in the mushrooms.

10. Keep stirring, and once the sauce is thick but not watery, add in the pasta. Stir well. Allow the pasta and the sauce to mix well.

11. Now, add red pepper flakes to your liking. I added about ¼ TSP. Stir well.

12. Taste the pasta for any salt. Turn off the heat.

13. Grab a plate, and add your desired amount of pasta. Top with scallops, and fresh chiffonade basil.

14. Season with freshly ground black pepper to taste.

15. Enjoy with a friend!


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