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Garlic Black Pasta Aglio e Olio

A visually stunning and flavorful pasta dish made with squid ink pasta, garlic, and olive oil, perfect for impressing guests or indulging in a self-care evening at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 7 oz squid ink pasta Look for brands like De Cecco or Barilla.
  • 5 tbsp olive oil Use high-quality extra virgin olive oil for maximum flavor.
  • 6 cloves garlic, thinly sliced Fresh garlic for best flavor.
  • 1/4 tsp red pepper flakes Adjust according to heat preference.
  • to taste salt Refine seasoning at the end.
  • to taste freshly ground black pepper A fresh grind adds depth.
  • 1/4 cup fresh parsley, chopped Fresh herbs brighten flavors.
  • 1 1/4 cups pasta water Reserved for emulsifying the sauce.

Method
 

Preparation
  1. Slice the garlic cloves and chop the fresh parsley into consistent pieces.
  2. Fill a large pot with water, add a pinch of salt, and bring it to a vigorous boil.
Cooking
  1. Add the squid ink pasta and cook according to the package directions until al dente, about 8-10 minutes. Reserve 1 1/4 cups of pasta water before draining.
  2. In a skillet, pour in the olive oil and place over medium-low heat. Add the sliced garlic and cook until golden and fragrant, about 4-5 minutes.
  3. Add the drained pasta directly to the skillet, tossing to coat in garlic oil. Pour in 1/2 cup of reserved pasta water and stir over medium heat for 1-2 minutes.
  4. Remove from heat, sprinkle with red pepper flakes, and season to taste with salt and black pepper. Toss well.
  5. Serve immediately, garnished with fresh parsley and remaining sauce.

Notes

Make sure to reserve pasta water for a perfectly textured sauce and watch the garlic closely to avoid burning.