Squid ink tagliatelle in home-made tomato sauce

My tasty squid ink tagliatelle with veggies, covered in home-made tomato sauce recipe!

  • Prep Time 40 min
  • Cook Time 35 min
  • Score 8/10

We went to LIDL and found this:

Squid-ink tagliatelle. I had to buy some. And cook. Let’s see how it went.


  • tagliatelle in squid ink (bought from LIDL, 250 gr pack)
  • courgette (300 gr)
  • mushrooms (250 gr)
  • 1 red pepper
  • salt, pepper, garlic
  • olive oil, soya sauce, lemon
  • seabass (4 fillets, one for each serving)
  • tomatoes (5 pieces)
  • tomato sauce

Kitchen tools

  • wok
  • grill (for the fish; the oven grill works too)
  • knife, chopping board
  • pot (to boil the tagliatelle upfront)

How I did it

Step 1

Tagliatelle time!
Boil the tagliatelle in a pot for 20-30 minutes, medium heat. Add some salt and a drop of olive oil to avoid the pasta strips sticking to each other. I left them for 30 minutes and tasted one, all moist and good to go. It tasted like...pasta, nothing fishy in flavour.
Then, leave them aside and start cleaning and chopping the vegetables: courgette, mushrooms.

Step 2

The seabass
Now, are you ready for something fishy? You should. Wash the fish and remove the skin (i did it because we don't like). Don't bother removing the fish bones - you would ruin the fish fillets. The seabass bones are big enough to sense when you are eating the fish. Season with salt, grease each fillet with a bit of olive oil so it won't stick to the grill and put it on the grill. If you are using the oven, 20 minutes, 150°C, should be enough! I left it in my George Forman Grill for 15 minutes, high heat.
fresh-seabass-on-grill-min Fish cooked? Good, put aside. And drop some soy sauce on top.

Step 3

The tomato sauce
Chop some tomatoes and fresh garlic, put these in the wok, add some olive oil, salt, pepper. Let them wok-fry until the juice comes out of the tomatoes and then add 2 table spoons of tomato sauce. Look at that consistency, yum!

Step 4

Finish the Squid Ink Tagliatelle
Now that yuo have your tomato sauce ready and warm in the wok (or pan), add the chopped courgette and mushrooms over the sauce, add olive oil, salt, pepper, garlic. Wok(or pan)-fry them for few minutes, then add the tagliatelle. And mix. The tomato sauce must be merged with all that squid-ink-veggie goodness until you see the texture and taste the flavour of a good pasta-with-tomato sauce dish!
Leave them in the wok for 10 minutes and then its time to take a plate, put the seabass fillet in there and 2 big spoons of squid ink tagliatelle with veggetables and enojoy!