Pasta Nero di Seppia, Garlic-Caper Sauce, and Italian White Beans & Pantry Suppers

Dec 16, 2011

As we get further into winter here, I begin to hunker down.

Nothing says cozy and resourceful like a pantry supper.  At least twice a week I try and use what I’ve already got in the pantry as the main part of our dinner.  The green were from our farm share, washed, very well dried, and frozen right away.  The inky pasta we brought back from Italy (though you can find it here), the cannellini beans I always have on hand in their tall jar, and the anchovies and capers live for nights like tonight when they are pulled from their dark little pantry cage into to the warm kitchen light.

We hauled the kids from my dad’s house to Venice this summer and Jamie ordered squid ink pasta almost every night, taking pictures of his black tongue for the record.

This pasta isn’t made with fresh ink, so it won’t stain your mouth, but it will make you go back for seconds.  The beans are soaked and cooked but then slightly crisped in the pot.  The garlic-caper sauce like the ocean (the non-polluted one), salty, fresh, magnetic.

And I didn’t have to leave my kitchen to make it!

By request, more pantry suppers to come.

Pasta Nero di Seppia, Garlic-Caper Sauce, and Italian White Beans

1 cup white beans (cannellini), rinsed and soaked overnight

1 lb pasta nero (squid ink pasta, though you can sub in any linguine or spaghetti)

salt to taste

1/3 cup capers

2 oz anchovies

1/2 cup olive oil

5 cloves garlic, crushed

Set beans in pot and cover with boiling water. Let cook, boiling for about an hour. Check frequently to avoid overcooking. You want the beans to have bite. Cook the pasta in salty water 4 minutes less than you think you should. This will be very al dente. Rinse capers and anchovies and drain well. Chop together. Pour olive oil into a small skillet or pot and warm. Add anchovies and capers, allowing them to start to fry. Mush them up as they cook, and then add garlic. Let garlic, capers, and anchovies cook for about 5 minutes, until blending together. Pour the sauce onto the cooked pasta, tossing well. Add beans and turn pot on low. Beans will cook/fry slightly in oil on bottom of pan. When you can't take it another minute, twirl onto a fork and eat. Serve with baby kale if you like.


  1. Liz
    December 16, 2011

    oh yum, can’t wait to try!

  2. Celia
    December 17, 2011

    I picked up a packet of squid ink pasta at our local Italian supermarket yesterday, so it’s a delight to see a recipe for it on your blog! Thanks Em! 🙂