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Squid Ink Pasta

Squid ink pasta is a striking dish that combines the deep, briny flavor of fresh ink with hearty pasta strands, creating a visually dark and flavorful masterpiece. The dish involves infusing water with ink and cooking the pasta until al dente, then tossing it in a simple garlic and olive oil sauce for a luxurious, ocean-inspired meal. The final result is a glossy, shadowy plate with a complex, savory taste and a firm yet tender texture.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Seafood
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 200 g pasta (mafaldine or bucatini) thick, hearty strands
  • 1 tbsp squid ink fresh or jarred, avoid synthetic
  • 2 tbsp olive oil good quality
  • 3 cloves garlic minced
  • 1 tsp lemon zest optional, for brightness

Equipment

  • Large pot
  • Wide skillet
  • Tongs
  • Ladle

Method
 

  1. Bring a large pot of water to a rolling boil, then generously salt it until it tastes like seawater.
  2. Add the squid ink to the boiling water, stirring vigorously to distribute evenly. Watch as the water transforms into a deep, inky black.
  3. Carefully add the pasta to the ink-infused water, stirring immediately to prevent sticking and ensure even coloring.
  4. Cook the pasta according to package instructions, usually 9-11 minutes, stirring occasionally. The water will stay dark and fragrant as the pasta absorbs the ink.
  5. While the pasta cooks, heat the olive oil in a wide skillet over medium heat, listening for a gentle sizzle as it warms.
  6. Add the minced garlic to the skillet, cooking for about 30 seconds until fragrant and slightly golden, filling the air with a savory aroma.
  7. Once the pasta is al dente, use tongs to transfer it directly from the ink water into the skillet, allowing some cooking water to come along to help loosen the sauce.
  8. Toss the pasta in the garlic and oil mixture, stirring gently to coat each strand evenly and create a glossy, flavorful surface.
  9. If the sauce seems too thick, add a splash of reserved pasta water to loosen it and help it cling better to the noodles.
  10. Finish by sprinkling lemon zest over the pasta for a burst of citrus brightness, balancing the salty, oceanic flavors.
  11. Serve the squid ink pasta immediately, garnished with extra lemon zest if desired, and enjoy its striking appearance and complex flavor.