We love the flavor combination of lemon and sun-dried tomatoes in this sauce because it is so light and refreshing, yet packed with flavor. The reason to use squid ink pasta is for the unique color, because the taste is the same as white pasta. Ingredients:

1 lb squid ink pasta

2 garlic cloves – very finely chopped (or 2 tsp garlic paste)

¾ tsp chili flakes

¼ cup sun-dried tomatoes - finely chopped

½ Meyer lemon – zest and juice

Extra virgin olive oil (we like the mild flavor of Olivares De Barahonda)

Sprig fresh parsley

1/4 cup rock salt

Pinch black pepper

Directions:

• Place 1/4 cup rock salt in 1 gallon water and bring to a boil.
• Place 1 lb squid ink pasta into boiling water for 4 minutes.
• Remove pasta and place in a bowl of ice water (to stop the cooking process) for 1 min, then drain.
• Sautee garlic, sun-dried tomatoes, and chili flakes in EVOO for 2 min on medium heat until the flavors start to release.
• Turn heat off, then add lemon juice.
• Toss pasta with sauce, sprinkle with lemon zest, and salt and pepper to taste.
• Garnish with parsley and enjoy.

Written by: Dr. Terra Caudill Photo Credit: Dr. Terra Caudill

Original Recipe: FoodNetwork.ca