10:30AM Girlfriends
11:00AM One on One
11:30AM One on One


Just Eats with Chef JJ 304

Source: Just Eats with Chef JJ / Just Eats with Chef JJ

From the squid ink pasta to the scallops and squid: each bite of this seafood pasta arrabbiata is a perfect taste of the ocean.


  • Olive oil
  • 8 garlic cloves, rough chopped
  • ½ red onion, small dice
  • 2 tablespoons butter
  • 2 teaspoons chili flakes
  • 1 (16 oz) can tomato sauce
  • Kosher salt
  • Cracked black pepper
  • ½ pound squid, sliced into rings
  • ½ pound bay scallops
  • 1 pound squid ink penne pasta
  • Parmesan cheese for grating


Bring a large pot of salted water up to a boil. Cook the penne until al dente or your preferred doneness and strain. Reserve some pasta liquid for the sauce. In a large saute pan over medium-high heat add the oil to the hot pan. Add the garlic and toast until golden brown, do not burn. Add the red onion and butter and stir to combine. The red onion should begin to caramelize too. Then add some chili flakes adjusting the amount based on heat preference. Add the tomato sauce and stir, seasoning with salt and cracked black pepper. Add the squid and bay scallops to the sauce and simmer on medium-low heat for a couple of minutes. Be sure not to overcook the seafood. Add in the pasta and some pasta water (if the sauce is too thick) and toss to combine, stirring gently. Top the pasta with grated cheese and serve.