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Garlic Black Pasta with Garlic and Oil

An elegant and luxurious squid ink pasta drizzled with aromatic garlic and olive oil, perfect for cozy family dinners or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 7 oz squid ink pasta A standout ingredient that gives this dish its signature look and savory flavor. Recommended brand: DeCecco.
  • 5 tbsp extra virgin olive oil Opt for a high-quality olive oil for the best flavor. California Olive Ranch is a fantastic choice.
  • 6 cloves garlic, thinly sliced Fresh garlic transforms this dish into a fragrant delight.
  • 1/4 tsp red pepper flakes Add more or less depending on your spice tolerance.
  • Salt, to taste Always use sea salt or kosher for the best flavor.
  • Freshly ground black pepper, to taste Nothing beats freshly ground pepper.
  • 1/4 cup fresh parsley, chopped A touch of freshness and color that brightens the overall dish.
  • 1 1/4 cups pasta water Reserve it for blending and enriching your sauce.

Method
 

Preparation
  1. Thinly slice the garlic cloves and chop the fresh parsley. Keep them organized in separate bowls for easy access.
  2. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil.
Cooking
  1. Add the squid ink pasta to the boiling water. Cook according to package directions until al dente (usually 9-11 minutes).
  2. Before draining, reserve 1 1/4 cups of the pasta water for the sauce.
  3. In a large skillet over medium-low heat, combine the olive oil and sliced garlic. Cook until the garlic is golden and fragrant, about 4-5 minutes.
  4. Add the drained squid ink pasta to the skillet, tossing well to coat with the garlic oil.
  5. Pour in about 1/2 cup of your reserved pasta water and stir continuously for 1-2 minutes until a glossy sauce forms.
  6. Remove the skillet from heat, and sprinkle in your red pepper flakes. Season with salt and freshly ground black pepper to taste.
  7. Divide the pasta into bowls. Garnish with fresh parsley and drizzle with any remaining sauce from the skillet. Serve warm.

Notes

You can prepare the garlic oil and chop the parsley in advance. Store leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of olive oil.