Sweet Corn Black Busiate

In the height of summer, there’s one dish you’ll find in almost every trattoria along Sicily’s coastline: pasta al nero di seppia. Cooking striking black cuttlefish ink into a velvety pasta sauce, you’ll find many renditions of this traditional dish. Folded straight into our ancient grain pasta dough, our pasta al nero di seppia is ready for you to enjoy however and whenever you’d like. This simple summer pasta combines Sicily’s iconic dish with one of America’s favorite summer ingredients, sweet corn. Ready in just 20 minutes, enjoy this squid ink pasta recipe with a mineral white wine, such as a Sardinian Vermentino.




Serves 4-6


▢ 1 box Busiate al Nero di Seppia
▢ 2 tbsp EVOO
▢ 2 tbsp butter
▢ 2 cups sweet corn
▢ 2 cloves garlic
▢ 1/4 cup fresh mint or basil
▢ pinch Sicilian Chili Flakes
▢ Salt and pepper 



  1. Bring a large pot of water to a boil and season with salt. Cook the Busiate until al dente, roughly 11 minutes. Reserve 1 cup of pasta water. 
  2. Place a large pan over medium heat. Add olive oil, butter, 2 cups sweet corn and garlic to the pan. Season with salt and pepper. Sauté until the corn becomes golden, roughly 4 minutes. Stir in 1/4 cup pasta water grated Parmigiano-Reggiano and pasta. Stir until the cheese is melted and the noodles are coated in sauce.  
  3. Remove from heat and toss in fresh mint/basil. 
  4. Mangiamo.


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