Squid ink tagliolini

Squid ink pasta looks good, tastes great and pairs perfectly with fresh tuna. This dish is another one of my favorite pasta dishes to cook. Make sure you buy fresh and good quality tuna – it will make all the difference.

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Serves 4

  • 400g fresh squid ink tagliolini
  • 400g fresh tuna cut into small chunks
  • 2 large chillies, de-seeded and thinly sliced
  • 2 good handfuls of fresh baby rocket
  • ¼ cup basil leaves
  • 100ml of lemon juice
  • 4 tablespoons chilli oil (store bought)
  • 1/2 extra virgin olive oil
  • 3 tablespoons salted capers rinsed well
  • 4 tablespoons grated parmesan
  • 2 cloves garlic crushed
  • Salt
  • Pepper


Begin by making the dressing, in a bowl add the lemon juice. Slowly whisk in the chilli oil and extra virgin olive oil to you have everything combined. Add the crushed garlic and set aside.

Place a pot of water on the stove and bring to boil. Add 2 tablespoons of salt to the water, once boiling add pasta. If using fresh pasta it will only take a couple of minutes to cook. If using dried pasta use the directions on the packaging.

In another bowl, add fresh tuna, rocket, sliced chilli, capers and basil. Season lightly with salt. Remember you are using capers in your dish which already carry some salt.

Remove garlic from dressing and add half the dressing to the tuna and mix gently.

Strain pasta but reserve some cooking liquid.

Toss the tuna with the pasta and add the parmesan and extra dressing if needed. At this stage I always add 2 or 3 tablespoons of the pasta water to create a nice consistency.

Divide into 4 bowls and serve with a wedge of lemon if preferred.

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