Squid Ink Pasta With Catalan Aioli Recipe

Cooking Directions

• STEP 1.Cook the squid ink pasta according to package instructions until al dente.
• STEP 2.While the pasta is cooking, prepare the Catalan aioli by combining garlic, olive oil, lemon juice, and salt in a blender or food processor. Blend until smooth and creamy.
• STEP 3.Once the pasta is cooked, drain it and return it to the pot. Add the Catalan aioli and toss until the pasta is evenly coated.
• STEP 4.Serve the squid ink pasta with Catalan aioli hot, garnished with fresh parsley or grated Parmesan cheese.

Cooking Tips

• Be careful not to overcook the squid ink pasta, as it can become mushy.
• For a spicier aioli, add a pinch of cayenne pepper or a dash of hot sauce.
• You can add cooked seafood such as shrimp or calamari to the pasta for an extra seafood boost.

Storage and Serving

• Leftover squid ink pasta with Catalan aioli can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the pasta in a saucepan over low heat, adding a splash of water or olive oil to prevent it from drying out.
• Serve the reheated pasta with a squeeze of lemon juice and a sprinkle of fresh herbs for added freshness.