Squid Ink Pasta with Garlic and Olive Oil
- serves 4
1 lb(s) fresh squid ink pasta (454 grams)
⅓ cup extra virgin olive oil (75 ml)
2 clove garlic, cut in slivers
¾ tsp red pepper flakes or to taste (3 ml)
¼ cup chopped sun-dried tomatoes
Zest of ½ lemon
Juice of ½ lemon
Coarse salt and freshly cracked black pepper
Chopped fresh parsley, to taste
1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 3 to 4 minutes. Drain pasta, reserving some of the pasta water.
2. While pasta is cooking, heat oil over low heat in a large sauté pan. Add garlic, pepper flakes, sun-dried tomatoes. Sauté until garlic softens but does not brown, about 2 to 3 minutes.
3. Remove from heat. Add lemon zest and juice. Toss pasta in the sauté pan with the oil and garlic sauce. Add some of the pasta water if pan is dry. Season the pasta with salt and pepper to taste. Add parsley and toss. Serve immediately.