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Black Pasta with Squid Ink

This dish features al dente black pasta coated in a glossy, smoky ink sauce infused with garlic, chili flakes, and olive oil. The vibrant black color and oceanic aroma create a dramatic presentation and a deeply flavorful experience, with a satisfying chewy texture and rich umami profile.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Seafood
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g black pasta preferably made with squid ink
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1/2 tsp chili flakes adjust to spice preference
  • 2 tbsp squid ink from a jar or fresh if available
  • 1/2 cup pasta water reserved from boiling pasta
  • 1 tsp lemon zest or juice (optional)

Equipment

  • Large pot
  • Deep skillet or pan
  • Ladle or slotted spoon
  • Measuring spoons
  • Tongs

Method
 

  1. Bring a large pot of salted water to a boil, mimicking seawater in salinity. Add the black pasta and cook for 8-10 minutes, stirring occasionally, until al dente and firm to the bite. Drain, reserving about half a cup of pasta water.
  2. Heat a tablespoon of olive oil in a deep skillet over medium heat until it shimmers and begins to smell fragrant.
  3. Add the minced garlic and chili flakes to the pan. Sauté for about 1 minute until the garlic is golden and fragrant, but not burnt, filling your kitchen with a warm aroma.
  4. Stir in the squid ink, watching it turn the oil a deep, glossy black. Pour in a splash of the reserved pasta water and stir vigorously to create a smooth, smoky, black sauce that bubbles gently.
  5. Add the drained pasta to the ink sauce, tossing gently with tongs to coat each strand evenly in the glossy black mixture. Cook together for another minute, adding a little more pasta water if the sauce seems thick or sticky.
  6. Remove from heat, and if desired, sprinkle with lemon zest or squeeze a little lemon juice over the pasta for a bright contrast that balances the oceanic flavors.
  7. Transfer the black pasta to serving plates, ensuring each portion is glossy and dark, with a slight chew. Serve immediately to enjoy the full depth of flavor and striking appearance.

Notes

For best flavor, use high-quality squid ink and freshly cooked pasta. Adjust chili flakes to taste, and serve with a squeeze of lemon for added brightness.