Pasta San Marti Espagueti Tinta (Squid Ink Spaghetti)

Ebony excellence

A beautiful ebony color, the Pasta San Marti Espagueti Tinta (Squid Ink Spaghetti) from Barcelona is flavorful and well-made with only the highest quality wheat, and thermal mineral water from Caldes de Montbui.

What to know
Storage Instructions


Squid ink is what gives the Espagueti Tinta from Pastes San Marti its beautiful black color. It’s what also gives the pasta its rich, briny flavor with just a hint of saltiness. Evoking the sea with its aroma and taste, it’s the perfect pasta for seafood dishes.


Squid ink spaghetti with shrimp and tomatoes is an easy, healthy way to use this pasta. Cook your Pasta San Marti Espagueti Tinta according to instructions.

  • In a large pan, heat some olive oil on medium high heat. Add in chopped garlic and sauté until lightly brown and fragrant.
  • Add in tomato paste and cook, stirring frequently. Add in cherry tomatoes, white wine, some water, red pepper flakes, and some salt and pepper. Cook until tomatoes are softened.
  • Add shrimp to the tomatoes, and season with more salt and pepper. Stir frequently until shrimps are cooked.
  • Add in your cooked pasta, some butter, lemon zest, lemon juice, and some reserved pasta water.
  • Cook for a few more minutes, making sure pasta is coated in the sauce. Stir in some chopped basil.
  • Serve.

Or, if shrimps aren’t your thing, use scallops! This dish is just slightly more complicated:

  • Prepare your scallops if you didn’t buy them already cleaned.
  • In a pan, heat some olive oil on high heat, add in finely chopped garlic, red chilli flakes, and some salt.
  • Keep frying until garlic is golden and fragrant.
  • Add in some vermouth, and flambé. Be careful!
  • Add in chopped tomatoes, and chicken stock.
  • Bring to a boil, lower heat then let simmer for about 8 minutes.
  • Remove the mixture from the heat, and blend until smooth. Strain into a bowl.
  • Cook your squid ink spaghetti according to instructions.
  • Sear scallops on another pan on high heat, until a golden crust forms on each side. Set aside.
  • In a large saucepan, heat up the pasta sauce, season accordingly, and fold in the cooked pasta.
  • Top with seared scallops, and serve.


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.

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.

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