Squid Ink Pasta With Tomato Spring Onion

Get this quick and easy pasta recipe by Sarah Benjamin from Cooking For Love.

Ease of Cooking

Method of Cooking

Prep Time
10 minutes

Cooking Time
30 minutes

4 servings


  • 1 pack squid ink pasta
  • 250 grams cherry tomatoes (halved)
  • 2 tablespoons sugar
  • 60 grams butter
  • 3 spring onions (sliced)
  • 2 cloves garlic (finely chopped)
  • Salt
  • Pepper
  • 8 scallops (halved lengthwise)
  • Chopped parsley
  • 1 lemon


  1. Cook the squid ink pasta in a pot of salted boiling water and cook until al dente for about 7 to 8 minutes. Once pasta is cooked, drain. Reserve some pasta water.
  2. Marinate cherry tomatoes with sugar and salt. Set aside for 5 minutes.
  3. Melt butter in a pan over medium heat until foaming and fragrant.
  4. Add spring onions and sauté for 2 minutes, till softened. Add garlic and sauté for 30 seconds, then add the cherry tomatoes.
  5. Stir to warm the tomatoes through. Toss the cooked pasta through with some of its cooking water, and stir over heat for 30 seconds more to combine. Season to taste.
  6. Remove from heat.
  7. In a separate pan, heat up a knob of butter over high heat, and season the scallops with salt and pepper.
  8. Sear for 20-30 seconds on each side. Once opaque, remove from heat.
  9. Place on top of pasta. Garnish with chopped parsley and squeeze some lemon.

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