Black pasta with squid ink isn’t just a striking dish visually; it’s a sensory journey to the ocean’s mysterious depths. The briny, smoky flavor of the ink pairs beautifully with a simple garlic and chili base, creating a dish that’s both elegant and unpretentious. I love how it transforms a regular dinner into something a little more daring, a little more memorable.
Why This Dish Calls Me Back
The complex sea-salty flavor, the beautiful black sheen, and the simple act of cooking something so visually striking always pulls me back. It’s a dish that reminds me of coastal trips and lazy evenings, where flavors linger long after the last bite. It’s honest, a little rebellious, and always a conversation starter at the table.
Inside the Ingredients
- Squid ink: Vivid, briny, smoky black, with a slight oceanic aroma that transforms the dish.
- Black pasta: Al dente and resilient, it’s the perfect canvas for the ink’s bold flavor.
- Garlic: Fragrant, slightly sweet, it forms the aromatic base.
- Chili flakes: Add a spicy kick that balances the richness of the ink.
- White wine: Bright and sharp, helps lift the ink’s smoky depth.
- Lemon juice: Zesty and fresh, it cuts through the richness and brightens the dish.
- Olive oil: Good quality, grassy, it adds a silky finish.
Tools & Equipment Essentials
- Large pot: Boils the pasta to perfect al dente.
- Wide skillet or sauté pan: Creates space for tossing pasta and sauce.
- Slotted spoon: Helps drain pasta without losing too much water.
- Measuring spoons & cups: Ensures accuracy in liquids like wine and lemon juice.
- Knife & chopping board: Prepares garlic and herbs efficiently.
Step-by-Step: Making Black Pasta with Squid Ink
Step 1: Bring a large pot of water to a boil, salt generously, and add the black pasta. Cook until al dente, about 8-10 minutes.
Step 2: Meanwhile, heat a tablespoon of olive oil in a wide skillet over medium heat (around 160°C/320°F).
Step 3: Add minced garlic and a pinch of chili flakes; cook until fragrant, about 30 seconds.
Step 4: Stir in squid ink and a splash of white wine; let it simmer gently for 3-4 minutes, until it turns a deep smoky black.
Step 5: Drain pasta, reserving a cup of cooking water. Toss pasta into the ink sauce, adding a little reserved water for sheen and looseness.
Step 6: Finish with chopped parsley, a squeeze of lemon, and a drizzle of good olive oil. Serve immediately.
Cooking Checkpoints & Tips
- Pasta should be just shy of al dente; it finishes cooking in the sauce.
- The ink sauce should be glossy and dark, with a smoky aroma.
- Taste the sauce before tossing with pasta; it should be briny with a hint of citrus.
- If the sauce feels too thick, loosen with reserved pasta water.
Common Mistakes & How to Fix Them
- Undersalted pasta which loses flavor.? FORGOT to salt the water → Add salt generously to the boiling water before cooking pasta.
- Overcooked pasta that turns mushy.? DUMPED the pasta too early → Test a piece for firmness; it should be just shy of soft.
- Burnt ink flavor ruining the sauce.? OVER-TORCHED the ink → Reduce heat if ink begins to smell burnt.
- Clumpy, gluey sauce.? Sauce is too thick → Stir in reserved pasta water gradually until it loosens.
Black Pasta with Squid Ink
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the black pasta until just shy of al dente, about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
- While the pasta cooks, heat a tablespoon of olive oil in a wide skillet over medium heat until shimmering and fragrant.
- Add the minced garlic and chili flakes to the skillet. Sauté for about 30 seconds until the garlic is fragrant and slightly golden, filling the kitchen with a rich aroma.
- Stir in the squid ink and pour in the white wine. Let it simmer gently for 3-4 minutes, until the sauce darkens to a deep smoky black and begins to thicken slightly.
- Add the drained pasta directly into the ink sauce, tossing gently to coat each strand evenly. If the sauce seems too thick, stir in a little of the reserved pasta water until glossy and loosened.
- Squeeze fresh lemon juice over the pasta and drizzle with a final splash of good olive oil. Toss again to combine and brighten the dish with citrus.
- Serve the black pasta immediately, garnished with a sprinkle of chili flakes or fresh herbs if desired, and enjoy the dramatic presentation and delicious flavors.
