15-minute pasta recipes that look great and taste great need to be a part of every home cooks repertoire. This Squid Ink Spaghetti with Pepperoni and Peas has got to rank up there with my favourite mid-week quick dinners.
Squid Ink Spaghetti with Pepperoni and Peas.
Oooh, look at the black pasta. I am loving using squid ink pasta at the moment. The silky almost velvet texture forms the bedrock of this stupidly simple pasta recipe.
It is one of those meals you can throw together really quickly with ingredients you have lying around.
I’ve always got some form of pepperoni or salami in the house, the same goes for peas! You could even swap it out for chorizo as I use in this chorizo pasta recipe.
You could even use regular spaghetti rather than squid ink spaghetti and this recipe will still taste ‘da bomb’. Do the yoof still say that? Probably not… Anyway, it will!
Squid ink has been used to colour food from Japan to Europe for Hundreds of years.
It adds more texture to pasta than flavour, which I talk more about in this spaghetti and shrimp recipe.
The Secret to Cooking Simple.
At its heart, this dish really is just some spaghetti with pepperoni and some peas.
In order for this to work you need the best ingredients you can. Cheap ‘value’ pasta or pepperoni will make this dish taste pretty crappy!
That really is the key to simple dishes… Great ingredients! There is nowhere for cheap ingredients to hide when we are cooking with so few ingredients.
It is the same ethos behind another of my squid ink pasta recipes with bacon and spinach.
I also swear by fresh locally grown stuff, so local much of it comes from my garden.
But this recipe also shows that good frozen vegetables can make a really great meal too and peas are the granddaddy of frozen veg for me.
Looks classy but takes 15 minutes, this Squid Ink Spaghetti with Pepperoni and Peas has got to rank up there with my favourite mid-week super quick dinners.
- 150 g Squid Ink Spaghetti
- 1 Garlic Clove
- 75 g Spicy Pepperon
- 125 g Frozen Peas
- 2 Tbsp Olive Oil
- Salt and Pepper
- Parmesan Shavings
- Defrost the peas by running under cold water for a few minutes.
- Finely slice the garlic.
- Dice the pepperoni into chunks roughly the same size as a pea.
- Bring a large pan of salted water to the boil and cook the spaghetti as per the instructions on the packet, you can of course use regular spaghetti rather than squid in spaghetti.
- Whilst your spaghetti is cooking heat a pan over a medium heat and when warm add in the olive oil and the garlic and saute for 60 seconds.
- Then add in the pepperoni and cook for 4-5 minutes allowing to to slowly release its oils.
- Now set aside the pepperoni until you are ready to drain the pasta.
- When you are ready to drain the pasta return the pepperoni to a low-medium heat and add in the peas.
- Drain the pasta retaining a little of the cooking liquid and add to the pepperoni and peas and toss to coat in the lovely oil adding a good grind of black pepper.
- Serve topped with Parmesan shavings.
I like to sprinkle with fresh chives before serving.
Amount Per Serving: Calories: 555Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 218mgSodium: 1132mgCarbohydrates: 40gFiber: 4gSugar: 4gProtein: 33g
Calorific details are provided by a third-party application and are to be used as indicative figures only.