Description
This Garlic Black Pasta Aglio e Olio is a bold and flavorful twist on the classic Italian dish, featuring squid ink spaghetti for a dramatic presentation, infused with garlic, chili flakes, and extra virgin olive oil.
Ingredients
- 1 lb squid ink spaghetti
- 6 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 cup extra virgin olive oil
- Salt, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the squid ink spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the sliced garlic and red pepper flakes to the skillet. Sauté until the garlic is golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
- Add the drained pasta to the skillet and toss to coat in the garlic oil.
- If needed, add reserved pasta water a little at a time to loosen the sauce and help it coat the pasta.
- Season with salt to taste.
- Garnish with chopped parsley and grated Parmesan cheese, if desired. Serve immediately.
Notes
- Squid ink pasta adds a unique flavor and color—regular spaghetti can be substituted if needed.
- Adjust chili flakes to your preferred spice level.
- For a vegan version, omit the Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg
