Squid Ink Pasta: Garlic, Capers, Anchovy
A very easy-to-make and versatile pasta dish. It utilizes the classic Italian combination of garlic, capers, and anchovies. Incredibly flavorful, you really can't go wrong with it. I love how the salt and acidity are layered to create an intensely flavorful bite. I would definitely recommend giving this a try!
Active Time: 15 min
Total Time: 15 min
Ingredients
> Squid Ink Pasta (about 1/3 lb for one serving)
> Garlic (about 3 cloves)
> Capers (about 15-20)
> Anchovies (about 3-4)
> Parsley
> Black pepper, chili flakes
Instructions
1. Prep: chop about 3 cloves of garlic into thin slices. Take 3-4 anchovy filets, and slice them into small pieces.
2. In a pan, heat a couple tablespoons of anchovy oil over medium to medium-high heat. Lightly fry the garlic slices, anchovies, and chili flakes until the anchovies disintegrate and the garlic slices are just about to turn brown. Add some capers and gently stir.
3. In the meantime (while completing steps 1-2), boil some salted water and cook the squid ink pasta for the time listed. For fresh pasta, this should be roughly 2-4 minutes.
4. Drain the pasta, and add it directly to the pan. Add some freshly ground black pepper, and gently stir until all the components are incorporated. Serve with some parsley on the top. Enjoy!
Notes/Tips:
> Whenever possible, you will certainly want to use fresh pasta. Many stores (Eataly is a great option) do sell fresh pasta, and the difference in taste is tremendous. That being said, this recipe works just as well for dry pasta. I do think that this recipe works best for something like a linguini, however.
> There are many options for capers and anchovies out there. I would recommend getting the anchovies preserved in oil (to get the anchovy oil) and capers preserved in vinegar. Preserving the capers in vinegar ensures that they aren't too salty, and the vinegar adds another layer of acidity on top.
> Optionally, you may choose to add any of the following ingredients: lemon juice, Parmesan cheese, truffle butter. Make sure to keep in mind balance though - reduce the amount of capers used if using lemon juice, and use less anchovy oil if using truffle butter or finishing with Parmesan cheese.