Squid Ink Pasta and Balsamic Glazed Cipolline Onions

The first time I had squid ink pasta was in Seoul about four years ago and ever since then I haven't found another squid ink pasta that has matched it.  I think in Seoul they even put squid ink in the sauce.  I found a dried squid ink pasta at the Silverlake Cheese Store the other day ($11.99--a little pricey).  A little fresh parsley, parmesan reggiano, red pepper, thyme, and olive oil was all it really needed. The squid ink wasn't as pronounced in the taste as I would have liked, maybe its the brand.  More than the pasta, I think I was enamored with the balsamic glazed onions with thyme.

Simple Squid Ink Pasta:

squid ink pasta

a handful of fresh chopped parsley

dried red pepper flakes

4 tablespoons extra virgin olive oil

2 sprigs of thyme

1 tablespoon minced garlic

handful of parmesan reggiano cheese

salt and pepper to taste

1. cook the pasta in heavily salted water, al dente

2. drain the pasta 

3. add garlic and olive oil into a large fry pan

4. add thyme 

5. add pasta and red pepper flakes

6.  salt and pepper to taste

7. plate and add parsley and cheese

Uhm, this was a late night snack...

Tomato Basil Pasta

1 cup of cherry tomatoes (quartered)

a handful of chopped basil leaves 

parmesan 

angel hair pasta

extra virgin olive oil

salt and pepper to taste

this is one of favorite pastas, partially because it's ridiculously simple.  the only thing you have to do it chop the ingredients and mix together, adding  a healthy amount of olive oil.  having a basil plants comes in handy.

Red Wine Pasta & Heirloom Tomato Caprese

I've committed myself to cooking more often in order to save money.  I've made this red wine pasta a few times before and the results have always been pretty good.  I used good old $1.99 Charles Shaw and all the leftover vegetables in my refrigerator for what turned out to be a pretty hearty meal.  We also made a caprese salad with basil from my new basil plant and some heirloom tomatoes from Trader Joe's ($3.29 for a small box!).

Here's the recipe for the pasta is you are interested.  Sorry about the measurements, I generally eyeball everything:

two handfuls of mushrooms

4 garlic cloves

handful of parsley

6-7 leaves of basil

olive oil

a pad of butter

romano cheese

parmesan cheese

salt and pepper, to taste

1. cook the pasta halfway in salted water

2. drain and boil the pasta until al dente in wine. pasta should turn dark red. drain and put aside

3. roast garlic

4. sautee mushrooms and roasted garlic in a large pan with olive oil

5. add butter and pasta

6. add parsley, basil, and cheese.  mix everything together

7. salt and pepper to taste