This pasta recipe is simple and refreshing, packed with fresh flavours and a hint of the sea.
The first time I tasted black pasta was on holiday in Switzerland.
Of course I knew what it was through years of watching MasterChef Australia- thanks to Gary, Matt & George! However, for some, when finding out what exactly makes black pasta well- black, it can be off putting!
If it was anything but pasta, I might have been slightly wary as well, but the Italian cuisine is one of my biggest weaknesses. Not just the cuisine.. everything Italian has a bit of a soft spot.
The language, the country..need I go on?
I mean, don’t even get me started on tiramisu! The first time my husband saw me eating a tiramisu was probably quite a surprise for him. I didn’t eat it as much as moan and swoon my way through every single bite. He even took a video and not wanting to spoil such a decadent, delicious, heavenly dessert, I actually ignored him.
Safe to say, he was thoroughly amused!!
Usually, the pasta is darker in color. More of a pitch black then the lighter colour of the pasta above. This was the first time I came across Black Pasta in India and this was how it turned out.
There aren’t many different recipes when it comes to black pasta. Since it is slightly salty, it pairs wonderfully with seafood. This recipe was originally made with shrimps and even fish would pair along beautifully. However, I kept it simply vegetarian.
It’s a simple recipe with the added bonus of impressing guests/family as it not only looks sophisticated but tastes divine, instantly transporting you off to the seaside with a single bite!
If you try out this recipe or simply love it, then please let me know! Leave a comment below or tag me on Instagram and I’ll be sure to check it out! ♥
Black Pasta with Cherry Tomatoes
Recipe adapted from Platings & Pairings
12 oz Black Pasta
2 tsp olive oil
4 tbsp. Butter
6 cloves garlic
10 oz cherry tomatoes
2 tbsp. tomato sauce*
1 tsp crushed red pepper flakes
freshly ground black pepper
basil, optional as garnish
- To a pot of water, add salt and a few drops of olive oil, then bring to a boil. Add the pasta and cook according to instructions on package, or till just shy of al dente. Reserve 1/2 cup of pasta water
- Slice the garlic finely and cherry tomatoes in halves, zest the lemons and then squeeze out their juice. Keep aside.
- In a large pan/wok, heat 2 tsps of olive oil on medium high until hot. Add the garlic and cook until fragrant and beginning to brown. Add the tomato sauce and cook, stirring, for about 30 seconds to a minute. Add the cherry tomatoes, 1/4 cup water and red pepper flakes. Season with salt and pepper. Cook for a couple minutes until tomatoes are softened, stirring often.
- IF adding shrimps, then add to the sauce at this point, making sure the shrimps have been peeled and deveined. Stir and cook until they are almost cooked through.
- Add the cooked pasta, butter, lemon zest and lemon juice and half of the reserved pasta water (1/4 cup). Stir and let cook till the pasta and shrimps have been coated in the sauce. If sauce seems a little dry, add the remaining pasta water you had reserved.
- Take off heat and garnish with basil.
*The tomato sauce used here is not ketchup. I usually use the tinned tomato sauce such as Hunt’s. However, tomato paste can also be substituted for the same amount.