Description
Garlic Black Pasta Aglio e Olio is a flavorful Italian pasta dish made with squid ink pasta, infused with fragrant garlic, red pepper flakes, and fresh parsley, tossed in a rich olive oil sauce. This quick and simple recipe delivers an elegant dinner option bursting with robust, savory flavors and a beautiful black hue from the squid ink.
Ingredients
Scale
Pasta
- 7 oz squid ink pasta
Sauce
- 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 pasta: Bring a large pot of salted water to a boil. Add the squid ink pasta and cook according to the package instructions until al dente, usually about 7-9 minutes. Reserve 1 1/4 cups of the pasta cooking water before draining the pasta.
- Prepare the garlic oil: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and red pepper flakes to the oil. Cook gently until the garlic is fragrant and lightly golden, being careful not to burn it, about 2-3 minutes.
- Toss pasta with sauce: Add the drained pasta to the skillet with the garlic oil. Pour in the reserved pasta water and toss everything together over low heat, allowing the pasta to absorb the flavorful oil and sauce. Season with salt and freshly ground black pepper to taste.
- Add fresh herbs: Stir in the chopped fresh parsley right before serving to add a fresh, vibrant finish to the dish.
- Serve immediately: Plate the pasta while hot for the best flavor and texture. Optionally garnish with extra parsley or a sprinkle of chili flakes for more heat.
Notes
- Be careful not to overcook the garlic to avoid bitterness.
- Reserve pasta water as it helps to bind the sauce and coat the noodles perfectly.
- Adjust red pepper flakes according to your preferred spice level.
- Squid ink pasta provides a dramatic color and subtle briny flavor enhancing the garlic oil.
