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Black Pasta with Squid Ink

Black pasta with squid ink transforms simple ingredients into an elegant, ocean-inspired dish. The process involves cooking al dente pasta, preparing a smoky ink sauce with garlic and olive oil, and tossing everything together with fresh lemon and parsley for a glossy, briny final presentation. The dish boasts a striking deep black color and a delicate, briny flavor profile with a hint of smokiness and brightness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Seafood
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g black pasta or regular pasta with squid ink preferably fresh or dried
  • 1 clove garlic minced
  • 2 tbsp olive oil extra virgin preferred
  • 1 tsp squid ink add more if desired for deeper flavor
  • 1 tbsp lemon juice freshly squeezed
  • 2 tbsp parsley chopped, for garnish
  • 1/4 cup pasta water reserved from cooking water

Equipment

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

Method
 

  1. Fill a large pot with water, salt generously, and bring to a rolling boil.
  2. Add the pasta to the boiling water, stirring immediately so it doesn't stick. Cook until al dente, about 8-10 minutes, until it has a firm bite but is tender.
  3. While the pasta cooks, heat olive oil in a wide skillet over medium heat until it shimmers and begins to smell fragrant.
  4. Add the minced garlic to the skillet and cook gently, stirring constantly, until fragrant—about 30 seconds—avoiding browning.
  5. Stir in the squid ink, cooking for another 30 seconds until it becomes fragrant and starts to turn glossy.
  6. Reserve about a quarter cup of pasta water, then drain the pasta and add it directly into the skillet with the ink sauce.
  7. Toss the pasta in the ink sauce, adding a splash of reserved pasta water to loosen the mixture and create a glossy sauce. Cook for another minute, stirring gently.
  8. Finish by squeezing fresh lemon juice over the pasta, sprinkling chopped parsley, and drizzling with a little more olive oil for richness.
  9. Give everything a final toss to combine, ensuring the sauce coats the pasta evenly and looks shiny and dark.
  10. Serve immediately on warm plates, garnished with extra parsley if desired, and enjoy the striking visual and oceanic flavors of this dish.

Notes

Adjust the amount of squid ink according to your flavor preference. Be careful not to overcook the pasta. Reserve pasta water to help achieve a silky sauce if needed.