Casa Rinaldi Tagliatelle with Squid Ink

TASTING NOTES FROM THE CURATOR

The Casa Rinaldi Tagliatelle are long flat ribbons similar to fettuccine, except thinner. It has the addition of squid ink, which gives it an intense and gorgeous black color. The squid ink also adds a great dimension to the pasta’s flavor. It tastes rich and briny, with a hint of sea salt—an umami wonder.

PREPARATION AND PAIRINGS

The Casa Rinaldi Tagliatelle with Squid Ink work perfectly with seafood pasta dishes. The pasta itself is already flavorful, so it’s great with shrimp, scallops, and squid. Try this simple pasta recipe:

• In a large sauté pan, add in olive oil, minced garlic, and red chili flakes. Cook on medium-high heat until garlic is fragrant.
• Add in diced tomatoes, oregano and a sprinkling of salt. Stir and cook for about 2-3 minutes.
• Deglaze the pan with some white wine, and cook until reduced.
• Add in the squid (cleaned, skinned, and cut into rings). Stir to combine, and cook until squid is opaque. Season to taste.
• Add in cooked Casa Rinaldi Tagliatelle with Squid Ink pasta into the sauce, and toss to combine.
• Garnish with oregano, grated parmesan, and serve.

SQUID INK SECRETS

This dark ink is produced by squid, and serves as a defense mechanism, obscuring the view of predators to help the squid get away.

Aside from lending a beautiful black color, and adding flavor to food, squid ink also has a lot of health benefits. It’s said to have antioxidant effects, and anti-microbial properties, effective in neutralizing bacteria that cause dental plaque, and some foodborne illnesses. It also helps reduce blood pressure, combat stomach ulcers, and helps boost your immunity.

Storage Instructions

Store dry, uncooked pasta in a cool, dry pantry for up to one year. Preserve freshness by storing dry pasta in an air-tight box or container. Store plain (no sauce or other ingredients) cooked pasta in a container or plastic sealable bag in the refrigerator for up to five days and up to three months in the freezer.