Squid Ink Bruschetta Pasta

Squid Ink Bruschetta Pasta

I've always wondered what "black pasta" was. And after making this dish, I still don't know the difference between black and white (?) pasta. Is it just the color? Because all I know is that both taste the same in my opinion... and that black pasta is actually called "squid ink" pasta- go figure, right?

I picked up this squid ink pasta from Dean and Deluca in SoHo, New York. The cooking time of squid ink pasta is much shorter than normal pasta, but if you plan on making this dish, any linguine style pasta works!

I wanted a light, refreshing, and simple dish to make that would still be filling. I had a bunch of tomatoes lying around in my fridge and knew I wanted to incorporate them into my pasta. 

And my squid ink bruschetta pasta was born!

Squid Ink Bruschetta Pasta

SQUID INK BRUSCHETTA PASTA
Yields: 4-6 servings

INGREDIENTS:
- 1 pound of squid ink pasta, or any linguine style pasta
- 6 vine tomatoes, divided
- 5 cloves of garlic, minced 
- 1/4 cup of olive oil
- 1/4 cup of dried and crushed parsley
- 1 tablespoon of balsamic vinegar
- salt
- pepper
- onion powder
- garlic powder
- mozzarella pearls 
- crushed red pepper flakes

TO MAKE:
1. Bring a large pot of water to a boil. Add salt and olive oil.
2. Add in only 4 of the tomatoes and keep them in the water for one minute.
3. Remove the tomatoes from the boiling water using a slotted spoon and set them aside on a plate. When they're cool enough to handle, slide the skin right off of the tomatoes.
4. Add in your pasta to the boiling water and cook until al dente, stirring frequently. 
5. As the pasta is cooking, diced up all of your tomatoes, including the other 2 that were not boiled.
6. In a large bowl, add the tomatoes, garlic, vinegar, oil, parsley, and all of the seasonings except the red pepper (to taste). Whisk everything together.
7. Once your pasta is cooked, use a slotted spoon to add the pasta directly into the large bowl with the tomato mixture. Toss everything together and make sure the pasta is completely coated with the oil, parsley, garlic, and tomatoes. 
8. If your pasta is too dry, add a little bit of the pasta water and drizzle with a little more olive oil.
9. Add more of your seasoning to taste, if necessary. Top with fresh mozzarella pearls, crushed red pepper flakes, and more dried parsley when serving. Enjoy!