I find much joy in using squid pasta due to it’s dramatic color. Eastern Mediterranean cuisine is all about few ingredients that can bring robust taste and health to your everyday life. This recipe becomes stunning on the plate with it’s contrast of black and white and the vibrance of sun dried tomatoes, pinenuts and deep hues of za’atar brought together with extra virgin olive oil. 

• 8 oz squid ink pasta
• 1 cup labneh (or thick Greek yogurt)
• 2 TBS za’atar spice blend
• 1/4 cup sun-dried tomatoes, chopped
• 2 TBS olive oil
• Salt to taste
• Fresh herbs like parsley or basil, for garnish
• 2 TBS roasted pine nuts

Instructions

1.  Cook squid ink pasta according to package instructions until al dente. Drain and set aside and save a cup of pasta water.
2. In a bowl, mix the labneh with za’atar and a tablespoon of olive oil. Season with salt to taste.
3. In a pan, add the olive oil, sundried tomatoes and cook for 2 minutes bringing out the natural oils of sundried tomatoes. Add the pasta with the labneh mixture, add some pasta water and you can choose the consistency, sprinkle the roasted pine nuts and any choice fresh herb for color, drizzle with olive oil.