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Squid ink pasta with olives & manchego

Squid ink pasta with olives & manchego


Squid ink pasta with olives & manchego


1 tbsp extra-virgin olive oil

90g kalamata olives

1 tbsp sherry vinegar

300g fresh squid ink angel hair or similar thin pasta (see box, page 55)

140g olive tapenade

40g finely grated manchego, to serve

  • Heat the oil in a large nonstick frying pan over a high heat. Add the olives and cook for 4 minutes. Add the vinegar and cook for a further minute or until syrupy.
  • While the olives are cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain, reserving 60ml of the cooking water. Add the pasta, reserved cooking water and tapenade to the olive mixture and toss to combine.
  • Divide among plates and serve with the manchego.


In the recipe photographs we used fresh pasta varieties, available from selected supermarkets, speciality grocers and delicatessens. If you can’t find fresh flavoured pasta, use plain. Dried pasta also works well – follow the cooking times on the packet. If using dried, read the recipes through first and be sure to have your cooked pasta ready at the right time.