If you’re craving a dish that’s simple yet bursting with bold, savory flavors, the Garlic Black Pasta Aglio e Olio Recipe is an absolute must-try. This stunning black pasta, enriched with the deep umami notes of squid ink, gets brought to life by a fragrant garlic and olive oil sauce that’s both comforting and elegant. Every forkful offers a perfect balance of spicy, salty, and herbal sensations, proving that sometimes, the most straightforward recipes create the most unforgettable meals. Whether you’re cooking for a weeknight dinner or impressing guests, this dish delivers incredible results with minimal fuss.
Ingredients You’ll Need
The magic of this Garlic Black Pasta Aglio e Olio Recipe lies in its simplicity — each ingredient plays a crucial role in creating a harmonious blend of flavors, textures, and colors. These essentials are easy to find and come together quickly, making your kitchen smell amazing almost instantly.
- 7 oz squid ink pasta: This pasta not only provides a striking black color but also adds a subtle briny depth that makes the dish unique.
- 5 tbsp olive oil: A good quality olive oil is key to infusing the garlic and chili flakes evenly into the pasta.
- 6 garlic cloves, thinly sliced: Thin slices allow the garlic to gently crisp without burning, lending a mellow yet assertive flavor.
- 1/4 tsp red pepper flakes: Just the right amount to add a hint of heat without overpowering the other ingredients.
- Salt to taste: Enhances all the natural flavors and balances the richness of the oil.
- Freshly ground black pepper to taste: Adds a subtle sharpness and complexity that complements the chili.
- 1/4 cup fresh parsley, chopped: Brightens the dish with vibrant color and a fresh herbal note.
- 1 1/4 cups pasta water: The starchy water helps create a silky sauce that clings perfectly to the pasta strands.
How to Make Garlic Black Pasta Aglio e Olio Recipe
Step 1: Cook the Squid Ink Pasta
Begin by bringing a large pot of salted water to a boil. Add the squid ink pasta and cook according to package instructions until al dente, usually around 7 to 9 minutes. The pasta’s charcoal black color will become even more vivid as it softens.
Step 2: Prepare the Garlic-Infused Olive Oil
While the pasta cooks, gently heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic, stirring occasionally to ensure it cooks evenly without browning too quickly. The goal is to soften the garlic, infusing the oil with its rich aroma while preventing any bitterness.
Step 3: Add the Red Pepper Flakes
Once the garlic becomes fragrant and lightly golden, incorporate the red pepper flakes. Stir them into the olive oil for about 30 seconds to release their smoky, spicy essence without overpowering the dish.
Step 4: Combine Pasta and Sauce
Drain the pasta, reserving 1 1/4 cups of pasta water before throwing away the rest. Add the drained pasta directly to the skillet with the garlic oil. Pour in the reserved pasta water and toss vigorously to create a luscious, well-coated sauce that clings to every strand of pasta.
Step 5: Season and Add Fresh Parsley
Season generously with salt and freshly ground black pepper to taste. Finally, sprinkle the chopped fresh parsley over the pasta and toss one last time, giving the dish a bright contrast in color and a fresh lift in flavor.
How to Serve Garlic Black Pasta Aglio e Olio Recipe
Garnishes
To elevate your serving presentation, sprinkle extra chopped parsley or a light dusting of finely grated Parmesan if you enjoy a little cheesy touch. For an elegant twist, add toasted breadcrumbs for crunch or a few thin lemon zest ribbons to brighten each bite.
Side Dishes
This Garlic Black Pasta Aglio e Olio Recipe pairs beautifully with crisp green salads dressed in citrus vinaigrette or roasted vegetables like asparagus or broccolini. A crusty baguette is also wonderful for soaking up the garlicky olive oil sauce.
Creative Ways to Present
For a dinner party, serve the pasta in sleek black or white bowls to highlight the dramatic pasta color. Garnishing with whole roasted garlic cloves or edible flowers can add flair. Individual portions on flat plates with parsley accents create a restaurant-worthy impression.
Make Ahead and Storage
Storing Leftovers
Store any leftover Garlic Black Pasta Aglio e Olio Recipe in an airtight container in the refrigerator. It will keep well for up to two days. To avoid drying out, you can drizzle a bit of olive oil before sealing.
Freezing
Due to the delicate nature of the fresh parsley and the texture of the pasta in the olive oil sauce, freezing is not recommended. The sauce may separate and the pasta could become mushy upon thawing.
Reheating
When reheating, gently warm the pasta in a skillet over low heat. Add a splash of water or olive oil to help loosen the sauce and toss frequently until heated through. Avoid microwaving directly, as it can unevenly heat and dry out the dish.
FAQs
Can I use regular pasta instead of squid ink pasta?
Absolutely! While squid ink pasta gives the dish its signature black color and subtle oceanic flavor, any long pasta like spaghetti or linguine will work well if you’re unable to find squid ink pasta.
How spicy is this Garlic Black Pasta Aglio e Olio Recipe?
The red pepper flakes add just a gentle kick of heat that enhances the garlic without overwhelming it. You can always adjust the amount to suit your personal heat preference.
Is this recipe suitable for vegans?
Yes! This recipe uses just olive oil, garlic, chili flakes, pasta, and fresh herbs—all plant-based ingredients. Just be sure to avoid adding cheese if you want to keep it vegan.
Why do I need to save pasta water?
Pasta water contains starches released from the noodles, which when added to the sauce, help create a smooth and silky texture that clings beautifully to the pasta strands.
Can I add protein to this dish?
Definitely! Grilled shrimp, scallops, or even sautéed chicken breast make fantastic additions that complement the garlicky flavors. Just be sure to cook the protein separately and toss it in at the end.
Final Thoughts
There’s something truly special about the Garlic Black Pasta Aglio e Olio Recipe — it’s a reminder that with just a few quality ingredients treated with care, we can create a dish that’s both stunning and deeply satisfying. I hope you enjoy making this recipe as much as I do eating it, and that it brings a little pizzazz and warmth to your dinner table very soon.
Print
Garlic Black Pasta Aglio e Olio Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A rich and flavorful Garlic Black Pasta Aglio e Olio recipe that brings together the boldness of squid ink pasta with the classic Italian flavors of garlic, olive oil, and chili flakes. This quick and easy dish is perfect for a weeknight dinner, offering a striking black pasta visually enhanced with fresh parsley and a slight kick of heat.
Ingredients
Main Ingredients
- 7 oz squid ink pasta
- 5 tbsp olive oil
- 6 garlic cloves, thinly sliced
- 1/4 tsp red pepper flakes
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 1/4 cups pasta water
Instructions
- Cook the Squid Ink Pasta: Bring a large pot of salted water to a boil and cook the squid ink pasta according to package instructions until al dente, usually about 6-8 minutes. Reserve 1 1/4 cups of pasta water before draining the pasta.
- Prepare the Garlic and Oil Sauce: While the pasta cooks, heat 5 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced garlic cloves and sauté gently until golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
- Add Red Pepper Flakes and Seasonings: Stir in 1/4 teaspoon of red pepper flakes, salt, and freshly ground black pepper to the garlic oil mixture. Cook for an additional 30 seconds to release the aromatic flavors.
- Toss Pasta with Sauce: Add the drained squid ink pasta to the skillet along with 1 1/4 cups of reserved pasta water. Toss thoroughly to coat the pasta evenly with the garlic oil sauce, allowing the liquid to reduce slightly and thicken, about 2-3 minutes.
- Add Fresh Parsley and Serve: Remove the skillet from heat and mix in 1/4 cup chopped fresh parsley for a burst of herbal freshness. Adjust seasoning as needed. Serve immediately, enjoying the bold taste and striking presentation.
Notes
- Reserve some pasta water before draining; it helps emulsify the sauce and bind it to the pasta.
- Adjust red pepper flakes based on your preferred spice level.
- Use fresh parsley for the best flavor and color contrast.
- Do not overcook the garlic or it will become bitter.
- This dish pairs beautifully with a crisp white wine or light salad.
