Wickedly quick, creepy good Halloween pasta! Black spaghetti starts showing up in some markets and grocery stores just in time for Halloween. (I buy extra as I think it’s also a classy pasta to serve for New Year’s Eve as well.) But for this year’s Halloween dinner, I revisited my Momma’s Fettucine making a few changes, like adding in herbs, sun-dried tomatoes and garlic to ward off the vampires.
If you’re a wine lover, last year my Halloween dinner was wine infused 7 Deadly Sins Pasta.
Black Spaghetti with Garlic, Parmesan and Sun-dried Tomatoes
1 pound black, squid ink, spaghetti
1/2 cup unsalted butter, softened at room temperature
1/2 cup freshly grated parmesan cheese
2-3 cloves garlic, minced
2 tablespoons fresh basil, chopped
1/2 cup sun dried tomatoes
Sea salt and freshly ground black pepper to taste
Allow the butter to come to room temperature, leaving it out on the counter for a few hours. In a medium size bowl, combine the butter, parmesan cheese, garlic and basil. Set aside. Bring a lot pot of water to a boil, salt generously and drop in the spaghetti and sun-dried tomatoes Cook until al dente about 7 minutes. Reserve 1 cup of the pasta water and drain the spaghetti and soften sun-dried tomatoes. Return the spaghetti and tomatoes to the hot pot you cooked the pasta in but off the heat and add in the butter mixture. Toss the spaghetti and butter gently adding in some of the pasta water. Start with 1/4 of a cup pasta water and as you toss and the sauce will come together, adding in a bit more water to reach your desired consistency. Season to taste with sea salt and freshly ground black pepper. Serve at once. Makes about 6 small servings, 4 larger.
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