Black Pasta with Squid Ink: A Bold Play in Darkness and Depth

Squid ink pasta feels like a secret handshake among cooks. It’s dramatic, yes, but also surprisingly simple to pull off at home. There’s something satisfying about turning a humble pantry staple into a dish that looks like it belongs in a seaside trattoria.

Why This Recipe Calls Me Back

The bold visual impact and the complex sea-salty flavor make every attempt feel like a small adventure. It reminds me that cooking can be both dramatic and simple, a dance of ingredients meeting heat. Plus, the inky darkness feels like a secret shared with anyone who dares to try it.

Ingredients & Their Secrets

• Squid ink: Provides that striking black color and a complex umami flavor; use fresh or good quality canned.
• Black pasta: The canvas for the ink; opt for high-quality dried pasta for the best texture.
• Garlic: Adds aromatic depth; minced finely so it cooks evenly.
• Chili flakes: For a gentle heat; adjust to taste.
• White wine or lemon: Brightens the dish; use fresh lemon for a zesty lift.
• Parsley: Fresh herb for color and freshness; chop just before adding.
• Olive oil: Brings richness and helps meld flavors; use a good extra virgin.

Tools of the Trade for Black Pasta with Squid Ink

• Large pot: Boiling pasta evenly and efficiently.
• Wide pan or skillet: Creating a large surface area for tossing pasta with sauce.
• Ladle or small cup: Reserving pasta water for adjusting sauce consistency.
• Tongs or pasta fork: Handling and serving the pasta without breaking the noodles.

Step-by-Step for the Deep, Dark Pasta

Step 1: Bring a large pot of water to a boil, salt generously, about 10g per liter. This is your pasta’s only chance to soak up flavor.

Step 2: Add the black pasta, stir well so it doesn’t stick, and cook for 8-10 minutes. Keep an eye on the color—deep, inky black is what you want.

Step 3: While the pasta cooks, heat a splash of olive oil in a wide pan over medium heat, about 160°C (320°F).

Step 4: Add minced garlic and a pinch of chili flakes, cook until fragrant, about 30 seconds. It should smell smoky and inviting.

Step 5: Pour in a splash of white wine or a squeeze of lemon for brightness, let it reduce slightly.

Step 6: Drain the pasta, reserving a cup of starchy cooking water.

Step 7: Toss pasta into the pan with the garlic, add squid ink, and a little reserved water to loosen the sauce.

Step 8: Stir everything together, cook for another minute until glossy and dark.

Step 9: Finish with chopped parsley, a drizzle of good olive oil, and a sprinkle of sea salt.

Cooking Checkpoints & Tips to Keep in Mind

• The pasta should be al dente — firm to the bite, with a slight chew.
• The sauce should be glossy and cling to the noodles, not watery or greasy.
• The squid ink should have dispersed evenly, giving a rich, uniform black coating.

Common Mistakes & How to Fix Them

• Cooking pasta too long.? OVERCOOKED PASTA → Rinse immediately and toss with sauce to prevent mush.
• Adding all ink at once.? SPLATTERED INK → Lower heat and add ink gradually to control color.
• Sauce becoming too thick or sticky.? SAUCY GLOSSYNESS → Add a splash more pasta water to loosen if sauce is too thick.
• Under-seasoning.? LACK OF FLAVOR → Season with more salt or lemon for brightness.

Black Pasta with Squid Ink

This striking dish features black pasta coated in a rich, umami-laden squid ink sauce. The process involves cooking the pasta to al dente, creating a fragrant garlic and chili oil base, and tossing everything together with fresh parsley and a splash of lemon or white wine for brightness. The final dish has a glossy, dark appearance with a tender yet slightly chewy texture that captures the essence of seaside dining.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Seafood

Calories: 450

Ingredients Equipment Method

Ingredients

  

• 400 g black pasta (squid ink pasta) preferably dried for best texture
• 2 cloves garlic finely minced
• 1/2 teaspoon chili flakes adjust to taste
• 1/4 cup white wine or lemon juice for brightness
• 2 tablespoons olive oil extra virgin recommended
• 1/4 cup chopped parsley fresh, added at the end
• to taste sea salt for seasoning
• 1 tsp squid ink use fresh or canned quality ink

Equipment

• Large pot
• Wide pan or skillet
• Ladle or small cup
• Tongs or pasta fork

Method

 

1. Bring a large pot of salted water to a rolling boil. Add the black pasta and cook for 8-10 minutes, stirring occasionally, until it reaches al dente and turns a deep, inky black.
   
2. While the pasta cooks, heat olive oil in a wide skillet over medium heat. Add the minced garlic and chili flakes, cooking until fragrant and slightly golden, about 30 seconds. The garlic should smell aromatic and the oil will shimmer.
   
3. Pour in the white wine or a squeeze of lemon juice and let it simmer, reducing slightly and filling the kitchen with a bright, citrusy aroma.
   
4. Drain the pasta, reserving about a cup of the starchy cooking water. This will help loosen the sauce if needed.
   
5. Add the cooked pasta directly into the skillet with the garlic and chili oil. Stir to coat the noodles evenly with the fragrant oil.
   
6. Stir in the squid ink, dispersing it gradually into the pasta, and add a splash of reserved pasta water if the sauce feels too thick or sticky. Mix thoroughly until the noodles are glossy and evenly coated with the inky black sauce.
   
7. Cook everything together for another minute, allowing the flavors to meld and the sauce to cling beautifully to each strand of pasta.
   
8. Remove from heat, then toss in chopped parsley and drizzle with a little more olive oil. Season with sea salt to taste, adjusting for flavor.
   
9. Serve immediately on warm plates, showcasing the glossy, dark noodles topped with fresh parsley and a hint of olive oil. Enjoy the dramatic, seaside-inspired flavors!