I’m going to start out by saying that you certainly don’t need to make this recipe with squid ink pasta. I just happen to have some black spaghetti, so my Pasta Puttanesca (with Olives, capers, anchovies and lots of lots of garlic) ended up with that instead of regular. Turns out, tastes the same regardless of color. 🙂
Ingredients
1/4 cup extra-virgin olive oil
4 cloves garlic, smashed
4 anchovy fillets, chopped
1/2 cup cherry tomatoes, halved
1/2 cup kalamata olives, pitted
1/4 cup capers
1/2 teaspoon crushed red pepper flakes
Kosher salt
1 pound squid spaghetti*
Chopped parsley, for garnish
Freshly grated Parmesan, for serving
Directions
In a large skillet or pot over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add anchovies and cook until fragrant, another minute. Add tomatoes, olives, capers, and red pepper flakes. Let simmer, 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions, until al dente; drain. Toss spaghetti in sauce. Sprinkle with parsley and Parmesan and serve.
* You can use any kind of pasta that you like. I just happen to have black pasta and thought that I would look neat for this recipe.
