Squid Ink Pasta with Scallops, Tomatoes and Basil

Last weekend I went camping in Joshua Tree. It was an amazing amazing experience but by the time I got home I was ready to leave my Lara Bar/Apple/Hummus meals behind me and make some nice pasta. I picked up this squid ink pasta from Trader Joe’s a while back and hadn’t had the chance to try it yet. I’ve always like squid ink pasta, it’s super popular in Southern Italian cuisine, especially when it’s a seafood pasta. I worked at the Fish Shop during the day so I brought home these beautiful scallops :). Maybe I’m biased but I think they’re the bessssst. These roasted tomatoes are also a new Trader Joe’s item that are bomb.com.

{serves 2}

  • 6 BIG scallops
  • 1 pack squid ink pasta
  • 10 fresh cherry tomatoes
  • 10 roasted dried tomatoes (in oil)
  • 1 big handful fresh basil
  • 3 tbsp (roughly) olive oil
  • 1 pat butter
  • 1 pinch nutmeg
  • a splash of white wine (optional)
  1. boil water and cook pasta according to instructions
  2. gently clean scallops with a wet paper towel
  3. heat 1.5 tbsp olive oil and butter in a pan over low heat, allow the butter to start to brown, add nutmeg
  4. add scallops gently (tongs are great for this)
  5. let scallops cook on each side for about 2 minutes then flip them, they should be just starting to get some color on the bottom
  6. when they start to stick to the pan add a splash of wine to deglaze the pan
  7. when they are pure white and just starting to brown remove them from the pan, set them on a plate in the oven to keep warm
  8. strain pasta then add it back to the pasta bowl, drizzle with remaining olive oil, halve tomatoes and add them to the pasta
  9. serve pasta and top with three scallops each, drizzle with sauce from the scallop pan
  10. slice basil and use it to garnish, parmesan and red pepper flakes optional!

© 2018, domenicadreamsofcalamari. All rights reserved.

Pasta in Red Wine Mushroom-Tomato Sauce with Swiss Chard


There’s nothing like a hearty red sauce on a rainy day. When I was growing up my mom always used to make big batches of red sauce on rainy days (which weren’t often because I grew up in San Diego). I remember coming home to the smell of a full-bodied pasta sauce that had been simmering all day. It was like her version of baking cookies.

  • 1 can tomatoes (diced ideally)
  • 1 cup red wine
  • 10 crimini mushrooms
  • 1 large shallot
  • 2 cloves garlic
  • 2 pats butter
  • 2 tbsp olive oil
  • salt/pepper
  • pasta (to serve four)
  • 1 bunch swiss chard
  • 1/2 cup parmesan cheese (plus more for grating)
  • 1/4 cup saucisson (dried sausage) or prosciutto
  1. melt butter in large pot with olive oil over medium low heat
  2. mince garlic and slice shallot, add to the pot
  3.  slice mushrooms and add to the pot when shallots are browned
  4. add the wine and let simmer until mushrooms turn dark brown
  5. dice saucisson into small pieces and grate parmesan, add to the sauce
  6. add tomatoes, cover and let cook down, stirring occasionally for about 15 minutes
  7. cook pasta according to directions
  8. in a medium sized pot steam swiss chard briefly, then drain and add to the sauce, grate parmesan and add to sauce then add pasta into the pot, serve with crusty bread and more parm and red wine

© 2015, domenicadreamsofcalamari. All rights reserved.

Eggplant Caponata

  • 3 small eggplants or 1 large
  • 3 tbsp evoo
  • 1 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1/4 cup capers
  • 1/4 cup yellow onion, diced
  • 3 garlic cloves, minced
  • 1/2 cup cherry or grape tomatoes
  • a few grinds black pepper
  • 1 tsp salt
  • 3 sprigs rosemary
  • 2 tbsp basil

  1. heat olive oil over medium heat on the stove in a fairly large pan
  2. add the minced garlic and diced onion
  3. dice eggplants into 1 cm cubes and add to pan once onion starts turning opaque
  4. add red wine vinegar
  5. once eggplant starts to soften, add whole tomatoes and the balsamic vinegar
  6. chop rosemary and add to pan
  7. once tomatoes start to split and eggplant is softened, take pan off heat and stir in capers
  8. season with salt and pepper to taste
  9. sprinkle with basil to serve

great on Sunflower Seed Rosemary Crackers, if I do say so myself

© 2014, domenicadreamsofcalamari. All rights reserved.

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