Ingredients
Scale
- 400g (14 oz) of black pasta (squid ink pasta is highly recommended)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon chili flakes (optional for a spicy kick)
- 1 cup cherry tomatoes, halved
- 1 cup black beans, cooked and drained (black beans recipe)
- 1/2 cup black olives, sliced
- Fresh basil leaves for garnish
- Salt and pepper to taste
- Grated parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the black pasta and cook according to package instructions until al dente.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic and chili flakes, sauté until fragrant (about 1 minute).
- Stir in cherry tomatoes and cook until they start to burst, releasing their juices.
- Add cooked black beans and sliced black olives, cook for another 2-3 minutes, stirring gently.
- Drain the pasta, reserving a little pasta water.
- Combine the pasta with the sauce mixture. If needed, add a splash of reserved pasta water to loosen the sauce.
- Season with salt and pepper to taste, then garnish with fresh basil and parmesan if desired.
Notes
- For a richer flavor or extra protein, consider adding grilled chicken or shrimp.
- Use high-quality squid ink pasta for authentic flavor and color.
- Adjust the chili flakes to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 380 Kcal
- Sugar: 7g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
