Cuttlefish Ink Pasta with Puttanesca Sauce | My Miaou

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!

Course Main Course
Cuisine Italian
Keyword cuttlefish ink pasta, easy pasta sauce, nero di seppia, pasta, puttanesca, puttanesca pasta, squid ink pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Author mymiaou


  • 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


  1. 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.

  2. 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).

  3. 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.

  4. 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.

  5. Serve the pasta with freshly grated parmesan cheese and a light drizzle of the PC Black Label White Truffle Oil. Enjoy!