I don’t think I’ve ever eaten cuttlefish pasta let alone attempt to cook with it at home, have you guys? After visiting Italy last year, it only confirmed my love for all things pasta! I cook a lot of pasta at home but always gravitate towards the same tried and true recipes. One of our favourite is this sausage, rapini orrechiette that I shared with you a few months ago! Find the recipe here.
When President’s Choice’s October mystery box dropped, I was excited (as I always am) and always challenge myself to create a dish that incorporates all the secret ingredients given to me! Inside the mystery box were PC Black Label Nero di Seppia (cuttlefish ink pasta), PC Black Label White Truffle Infused Extra Virgin Olive Oil and PC Black Label Smoked Paprika Spice.
This box had my brain twisting and turning in so many directions. Initially my thought was to make a baked mac and cheese as I’m always craving something comforting as the temperature drops. I mean, what’s better than creamy, cheesy pasta?! I may try it in a later post but for this recipe, I wanted to play off the briny notes of the Cuttlefish Ink pasta and ultimately decided to go with a quick and delicious spicy puttanesca sauce!
What’s puttanesca sauce? I feel like the name doesn’t give this pasta sauce justice. It’s a tomato based sauce that packs a big punch. It has lots of garlic, anchovies, chilies, capers and olives. I love the bold flavours of this sauce AND the best part.. you can whip it up in less than 30 minutes! Definitely my kind of meal!
- PC Black Label Nero di Seppia – It is jet-black pasta and comes straight from Italy
- PC Black Label Smoked Paprika – Adds the perfect kick and smokiness to any dish
- PC Black Label White Truffle Oil – earthy notes would pair perfectly with the oil-cured olives
- 1 pound of shrimp
- Fresh garlic
- 1 tin of anchovies
- 1 can of finely diced or crushed tomatoes
- Cured olives
- Cherry tomatoes
- Parmesan cheese
There’s nothing that makes me happier than being able to put together a delicious meal in under 30 minutes! I think Rachel Ray, the Queen of 30 minute meals, would be proud! This puttanesca sauce has bold and aromatic flavours, your guests would never know you didn’t slave in the kitchen all day. Start by sauteing fresh garlic and anchovies in extra virgin olive oil, I’ve always been intimidated and don’t often cook with anchovies for fear of it smelling “fishy”. Yes, they are a fish but I find that cooking it in a sauce, especially a tomato sauce, brings out a unique briny and umami flavour!
Toss in the rest of the ingredients including the PC Black Label Smoked Paprika, let it sim simma until all the flavours infuse into the tomato sauce and thicken slightly. The Nero di Seppia is jet-black in colour and has this briny, seawater flavour to it. Cooked it to a perfect al dente (where the pasta still has a little bite to it) and tossed it right into the puttanesca sauce. Always make sure to reserve a cup of the starchy pasta water incase you need to add it to the sauce to loosen it up a bit! Tossed in some fresh basil, a healthy sprinkle of parmesan cheese and a touch of the PC Black Label White Truffle Oil to finish.
Dinner in under 30 minutes, seriously, why haven’t I made this before?
Quick and Easy Puttanesca Sauce
Super easy and flavourful puttanesca pasta with garlic, anchovies, olives, capers in a fresh tomato sauce. Toss in cuttlefish ink pasta or your favourite pasta!
- 3 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 4-6 anchovies
- 2 cups finely diced or crushed tomato I used canned
- 1-2 tbsp capers
- 1 tsp crushed red chili flakes
- 1/4 cup cured olives
- 1/2 cup cherry tomatoes
- 1 tsp PC Black Label Smoked Paprika
- Salt and Pepper to taste
- 1 package PC Black Label Nero di Seppia Pasta
- 2-3 tbsp basil chiffonade
- Parmesan to garnish
- Drizzle PC Black Label White Truffle Oil
In a large saucepan, heat 1 tablespoon of oil, sauté the shrimp, season with salt and pepper. Cook for 2-3 minutes until just cooked. Remove from pan and set aside.
In the same saucepan, on medium heat, heat 2 tablespoons of oil and sauté the garlic and anchovies until fragrant. Add the diced tomatoes, crushed red chilies, capers, olives and cherry tomatoes. Reduce the heat to medium-low and simmer stirring every now and then, breaking up the anchovies and tomatoes and cook until the sauce has thickened (about 6-8 minutes).
In a large pot, boil water for the cuttlefish ink pasta. Season the water with a good amount of salt before cooking the pasta. Cook to al dente. Reserve a cup of pasta water for later.
Strain the pasta and toss it with the puttanesca sauce. Give it a good toss, add in the shrimp and fresh basil. If the sauce is a little dry, add a few splashes of the reserved pasta water to loosen it up.
Serve the pasta with freshly grated parmesan cheese and a light drizzle of the PC Black Label White Truffle Oil. Enjoy!
I love testing out all the innovative (and of course delicious) products that President’s Choice has to offer. They always inspire me to get back into the kitchen and create new dishes! I hope my recipes inspire you to #PlayWithYourFood. For more inspiration and if you want to check out more PC Black Label Collection products, visit pc.ca/blacklabel.
If you liked this recipe, check out my other delicious PC Black Label recipes:
Thank you to President’s Choice for sponsoring this blog post. All opinions and suggestions are 100% my own.