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
Scale
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.
