Recipe
Spooky Squid Ink Pasta with Garlic and Chili
Ingredients
- 8 oz Squid Ink Pasta (300 calories)
- 3 tbsp Olive Oil (360 calories)
- 4 cloves Garlic, minced (18 calories)
- 1 Red Chili, sliced thin (10 calories)
- 2 tbsp Fresh Parsley, chopped (5 calories)
- 1 tsp Salt (0 calories)
- 1/4 tsp Black Pepper (1 calorie)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the squid ink pasta and cook according to the package instructions (typically 8–10 minutes). Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sliced red chili. Sauté for 1–2 minutes, stirring frequently, until the garlic is fragrant but not browned.
- Add the drained pasta to the skillet. Toss gently to coat the pasta with the garlic-chili oil mixture. If the pasta seems dry, add a splash of the reserved pasta water to loosen the sauce.
- Season with 1 teaspoon of salt and a pinch of black pepper. Toss again to ensure the flavors are evenly distributed.
- Remove the skillet from the heat and sprinkle with fresh parsley. Divide the pasta into two portions, garnish with extra parsley if desired, and serve immediately.