Description
Witches’ Hair Pasta, also known as Squid Ink Pasta, is a striking and flavorful Italian dish featuring black squid ink pasta tossed in a garlicky, slightly spicy cherry tomato and white wine sauce. This visually captivating recipe is perfect for Halloween or any occasion where you want a dramatic yet delicious seafood pasta. Optional shrimp or calamari adds protein and enhances the briny depth of flavor, with fresh parsley, Parmesan, and lemon providing a bright finishing touch.
Ingredients
Scale
Pasta and Sauce
- 12 oz squid ink pasta (spaghetti or linguine)
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine
- 1 cup cherry tomatoes, halved
Seafood (Optional)
- 1/2 pound shrimp or calamari
Seasoning and Garnish
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
- Grated Parmesan for garnish (optional)
- Lemon wedges for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the squid ink pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain, reserving about 1/2 cup of the pasta water for later use.
- Sauté Garlic and Red Pepper Flakes: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced garlic and red pepper flakes, sautéing for 1–2 minutes until fragrant but not browned to avoid bitterness.
- Cook Cherry Tomatoes: Add the halved cherry tomatoes to the skillet and cook for 3–4 minutes until they soften and release their juices, forming the base of the sauce.
- Add White Wine and Simmer: Pour in 1/2 cup of dry white wine and allow it to simmer for 2–3 minutes, letting the alcohol evaporate and the flavors meld together.
- Cook Seafood (Optional): If using shrimp or calamari, add it to the skillet now and cook until just done—shrimp will turn pink and opaque, squid will become tender, about 3-4 minutes.
- Toss Pasta with Sauce: Add the drained pasta to the skillet, tossing to combine with the sauce. Use the reserved pasta water as needed to loosen the sauce and achieve a silky consistency.
- Season and Garnish: Season with salt and freshly ground black pepper to taste. Serve hot, garnished with chopped fresh parsley, grated Parmesan cheese, and a squeeze of lemon juice for brightness.
Notes
- For a more dramatic “witchy” presentation, top with edible glitter, sliced black olives, or roasted purple cauliflower.
- Squid ink pasta adds a briny depth, so adjust seasoning carefully to avoid overpowering the dish.
- Skip the seafood for a vegetarian version, keeping the rich flavors from the garlic, tomatoes, and wine.
- Use fresh parsley and lemon wedges to add freshness and balance to the rich sauce.
