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Pasta Nero Delle Seppie

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Serving Size: 
  • 1/2 lb. Pappardelle’s Venetian Calamari Linguine
  • 2 tablespoons Bella Sol Califonia Extra Virgin Olive Oil
  • 1 large onion, chopped
  • 2 tablespoons sun-dried tomatoes, chopped
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons Greek-style green olives (pitted)
  • 1 teaspoon capers
  • 1 tablespoon garlic, minced
  • 1/2 cup white wine
  • 1/3 cup Italian parsley
  • Salt and pepper
  • 1/2 cup Pecorino Toscano cheese, grated
  1. In a large skillet, heat olive oil. Add onion and sauté until translucent, about 3-5 minutes.
  2. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain, reserving 1/2 cup cooking water.
  3. Add sun-dried tomatoes, red pepper flakes, green olives, capers, garlic and white wine to the skillet. Cook for about 6 minutes.
  4. When pasta is done, add directly to the skillet. Toss pasta with parsley, salt and pepper. Add reserved pasta water if more liquid is desired.
  5. Serve with Pecorino Toscano cheese.

From This Recipe

$8.00 | 1 lb. package