Black pasta with squid ink is one of those dishes that looks bold but actually comes together very simply.
I usually make this when I want dinner to feel a little different without turning it into a big project.
The color alone makes it feel special, but the flavor is surprisingly clean and balanced. It’s garlicky, slightly briny, and brightened at the end with lemon, which keeps it from feeling heavy.
Behind the Recipe
I first started making squid ink pasta after trying it at a small coastal restaurant and realizing how understated it really was. At home, I wanted to keep it just as minimal. No cream, no heavy sauces, just good olive oil, garlic, and a bit of wine. This version focuses on letting the squid ink do what it does best—add depth without overpowering the dish.
Recipe Origin or Trivia
Squid ink pasta is common in coastal regions of Italy and Spain, where seafood-based ingredients are used sparingly but intentionally.
Traditionally, squid ink is valued more for its color and subtle brininess than for strong flavor, making it ideal for simple pasta preparations.
Why I Love This Recipe (And You Will Too)
- Visually striking: The deep black color makes it stand out
- Simple ingredients: Very few components, all doing real work
- Balanced flavor: Savory, slightly briny, and bright
- Quick to cook: Ready in under 30 minutes
- Restaurant-style feel: Minimal but elegant
- Naturally dairy-free: Light and clean on the palate
- Perfect for seafood lovers: Without being fishy
Chef’s Pro Tips for Perfect Results
- Salt pasta water well: It’s the base seasoning
- Use gentle heat: Prevents garlic from burning
- Let wine reduce: Removes harsh alcohol notes
- Add pasta directly to sauce: Helps it absorb flavor
- Finish with good olive oil: Adds aroma and richness
Ingredients in This Recipe
- Black pasta: Provides structure and dramatic color
- Olive oil: Adds richness and carries flavor
- Garlic: Brings warmth and depth
- Chili flakes: Adds gentle heat
- Squid ink: Salty, briny, and deeply savory
- White wine: Brightens and balances richness
- Lemon juice: Lifts the dish at the end
- Extra olive oil: Finishes with smoothness
Kitchen Tools You’ll Need
- Large pot: For boiling pasta
- Wide skillet or sauté pan: Allows even coating
- Slotted spoon: For transferring pasta easily
- Knife and chopping board: For prep
- Measuring spoons and cups: Keeps balance right
Instructions for Making This Recipe
- Cook black pasta in well-salted water until just shy of al dente. Reserve pasta water.
- Heat olive oil in a wide skillet over medium heat.
- Sauté garlic and chili flakes briefly until fragrant.
- Stir in squid ink and white wine, simmering until slightly thickened.
- Add drained pasta to the sauce and toss gently.
- Loosen with pasta water if needed.
- Finish with lemon juice and extra olive oil.
- Serve immediately.
Ingredient Substitutions
- Black pasta: Regular spaghetti works, but color will differ
- Squid ink: No true substitute; omit if unavailable
- White wine: Use pasta water with extra lemon
- Chili flakes: Fresh chili or black pepper
- Lemon: Lime can work in a pinch
Ingredient Spotlight
- Squid Ink: Adds umami, salinity, and dramatic color without heaviness
- Good Olive Oil: Essential for flavor in such a minimal dish
Black Pasta with Squid Ink
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the black pasta until just shy of al dente, about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
- While the pasta cooks, heat a tablespoon of olive oil in a wide skillet over medium heat until shimmering and fragrant.
- Add the minced garlic and chili flakes to the skillet. Sauté for about 30 seconds until the garlic is fragrant and slightly golden, filling the kitchen with a rich aroma.
- Stir in the squid ink and pour in the white wine. Let it simmer gently for 3-4 minutes, until the sauce darkens to a deep smoky black and begins to thicken slightly.
- Add the drained pasta directly into the ink sauce, tossing gently to coat each strand evenly. If the sauce seems too thick, stir in a little of the reserved pasta water until glossy and loosened.
- Squeeze fresh lemon juice over the pasta and drizzle with a final splash of good olive oil. Toss again to combine and brighten the dish with citrus.
- Serve the black pasta immediately, garnished with a sprinkle of chili flakes or fresh herbs if desired, and enjoy the dramatic presentation and delicious flavors.
Texture & Flavor Secrets
- Glossy sauce: Comes from pasta water and oil
- Minimal ingredients: Keeps flavors clean
- Lemon at the end: Prevents heaviness
What to Avoid
- Overcooking pasta: Texture matters here
- Too much squid ink: Can overpower
- Skipping acid: Lemon balances the brine
Nutrition Facts (Approximate per Serving)
- Calories: 520 kcal
- Protein: 14 g
- Carbohydrates: 64 g
- Fat: 22 g
- Fiber: 3 g
- Sugar: 2 g
- Sodium: 540 mg
Make-Ahead and Storage Tips
- Best fresh: Texture is ideal right away
- Short storage: Refrigerate up to 1 day
- Reheat gently: With a splash of water or oil
- Avoid freezing: Sauce loses gloss
How to Serve This Dish
- As a main course: With simple sides
- With crusty bread: To mop up sauce
- With salad: Light greens balance richness
- For date-night dinners: Visually impressive
Creative Leftover Transformations
- Pan-fried pasta: Crisp lightly in olive oil
- Seafood add-in: Toss with shrimp or calamari
- Cold pasta salad: With herbs and lemon zest
- Small plates: Serve as tasting portions
Variations to Try
- Seafood Version: Add shrimp or scallops
- Garlic-Heavy: Double the garlic for boldness
- Herb Finish: Add parsley or chives
- Extra Heat: Increase chili flakes
- Citrus Twist: Add lemon zest at the end
FAQ’s
- Does squid ink taste fishy?: No, it’s mildly briny
- Is black pasta the same as regular pasta?: Yes, just colored and flavored
- Can I make this without wine?: Yes, use pasta water and lemon
- Why reserve pasta water?: Helps emulsify the sauce
- Is this dish spicy?: Mild, adjustable
- Can kids eat this?: Yes, flavor is subtle
- Does it stain cookware?: Possibly, wash promptly
- Can I add cheese?: Not traditional, but possible
- Is squid ink safe?: Yes, commonly used in cooking
- Best pasta shape?: Long strands work best
Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.
