Black spaghetti with garlic and olive oil
Squid-ink spaghetti coated in garlic oil with a little chilli.
Active time15 min
Cooking15 min
Total20 min
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Ingredients
- 8 garlic cloves
- 10 g fresh parsley
- ½ tsp chilli flakes
- 20 g grated Parmesan
- 120 ml water
- 120 ml olive oil
- ½ tsp ground black pepper
- ½ tsp fine salt
- 450 g dried squid-ink spaghetti
Preparation
Cook spaghetti in a large pan of boiling water according to the pack. Reserve 120 ml cooking water before draining. Peel and slice garlic. Wash and chop parsley.
8 garlic cloves10 g fresh parsley120 ml water450 g dried squid-ink spaghetti- saucepan
- colander
- knife
- chopping board
Warm oil in a large frying pan over low heat. Stir in garlic for about 2 minutes until pale golden. Add drained pasta, reserved water, salt, pepper and chilli. Toss over medium heat for 2 minutes until water and oil coat the spaghetti. Add parsley and Parmesan.
½ tsp chilli flakes20 g grated Parmesan120 ml olive oil½ tsp ground black pepper½ tsp fine salt- frying pan
- spoon
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration