Squid ink pasta always reminds me of seaside markets at dawn, with the air heavy with briny promises. It’s a dish that feels both daring and nostalgic, like a secret shared between the ocean and the plate. I love how the ink’s inky darkness hides a surprisingly delicate flavor that’s smoky, slightly sweet, and utterly captivating.
Why I keep returning to this recipe
It’s a dish that never fails to surprise me with its boldness and elegance. Every time I make it, I feel like I’ve uncovered a secret from the sea, a little dark jewel of flavor. Plus, it’s a reminder that simple ingredients—when treated right—can create something truly special.
Deep dive into the ingredients
- Squid ink: The star of the show. It’s smoky, briny, and inky black, adding depth and mystery to the dish. Use high-quality ink for best flavor.
- Black pasta: Traditionally made with squid ink, it’s got a firm bite and absorbs flavors well. Substitute with regular pasta if unavailable, but the visual and flavor will be different.
- Garlic: Pungent and aromatic, it’s the backbone of the sauce. Use fresh for maximum aroma; sauté until fragrant but not browned.
- Red pepper flakes: Adds subtle heat. Adjust to taste, especially if serving kids or sensitive palates.
- Seafood broth or white wine: Provides acidity and depth. Use broth for a richer, more sea-salty flavor.
- Parsley and lemon: Brightens the dish instantly. Fresh parsley offers a herbal lift, lemon adds zing to cut through the ink’s richness.
- Olive oil: Good quality extra virgin oil for finishing. It adds sheen and a fruity note.
Tools of the trade for the inky adventure
- Large pot: Boiling the pasta evenly and efficiently.
- Deep skillet or pan: Creating a rich, flavorful sauce.
- Slotted spoon: Easily draining pasta without losing precious water.
- Chef’s knife: Chopping garlic and herbs with control.
- Measuring spoons and cups: Ensuring precise seasoning and liquid measurements.
How to master the art of black pasta with squid ink
Step 1: Bring a large pot of salted water to a boil, about 1 liter per 100g of pasta, salt should taste like the sea.
Step 2: Add the black pasta and cook for 8-10 minutes, stirring occasionally. Watch for the color to deepen and the pasta to become al dente.
Step 3: Meanwhile, heat a tablespoon of olive oil in a pan over medium heat (about 160°C/320°F). Add finely chopped garlic and a pinch of red pepper flakes, cook until fragrant, about 30 seconds.
Step 4: Stir in a splash of white wine or seafood broth, let it reduce slightly, then add squid ink and a handful of chopped parsley. Simmer for 2-3 minutes until rich and glossy.
Step 5: Drain the pasta, reserving a cup of pasta water. Toss the pasta in the ink sauce, adding a splash of reserved water if needed to loosen it up.
Step 6: Finish with a squeeze of lemon and a sprinkle of sea salt. Serve immediately, garnished with more parsley and a drizzle of good olive oil.
Cooking checkpoints to keep you on track
- Color of the pasta should be a deep, uniform black; avoid pale patches.
- Smell the garlic and ink; they should be fragrant but not burnt.
- The sauce should be glossy and slightly thickened before tossing with the pasta.
Common pitfalls and how to dodge them
- Burning garlic and ink.? USE too much heat, garlic burns quickly — turn down to medium-low if it starts to brown.
- Overcooked pasta.? DUMPED pasta into cold water by mistake — always salt your water generously and cook immediately.
- Sauce becoming too thick or sticky.? Over-torched the ink sauce? Stir in a splash of warm water or broth to loosen it.
- Sauce clumping or drying out.? Forgot to reserve pasta water? Keep a small cup handy next time, it’s a secret weapon for perfect texture.
Squid Ink Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil, adding enough salt so it tastes like the sea. Drop in the black pasta and cook for 8-10 minutes, stirring occasionally until it turns a deep, uniform black and is al dente.
- Meanwhile, heat a tablespoon of olive oil in a deep skillet over medium heat. Add the finely chopped garlic and red pepper flakes, cooking for about 30 seconds until fragrant and just starting to turn golden.
- Pour in the white wine or seafood broth, letting it simmer and reduce slightly for about a minute, which will intensify the aroma and flavor.
- Stir in the squid ink, using a spoon or spatula to mix it thoroughly into the sauce until glossy and jet black, about 2 minutes. Add the chopped parsley and cook briefly to release its herbal aroma.
- Once the pasta is ready, use a slotted spoon to drain it, reserving about a cup of the pasta water. Transfer the pasta into the ink sauce and toss gently to coat evenly, adding a splash of reserved water if the sauce feels too thick or sticky.
- Squeeze fresh lemon juice over the pasta and season with a pinch of sea salt to taste. Drizzle with extra virgin olive oil for a glossy finish and vibrant flavor.
- Serve immediately, garnished with additional parsley if desired, and enjoy the rich, smoky flavor and striking black appearance of this squid ink pasta.
Founded by Rachel Morgan, a proud home cook and foodie from Austin, Texas, this blog is all about transforming everyday meals into moments of joy.