Squid ink pasta looks more dramatic than it tastes. Its slight brininess is stronger in fresh pasta than in dried, and it’s intensified even more in this dish thanks to anchovy paste, but mostly it tastes of garlic and sweet cooked squash. Delicata squash is perfect for this dish thanks to its thin, edible skin (no peeling required!) and quick cooking time.
This pasta is the perfect meal for your ghouls and goblins before they head out for a night of trick-or-treating. Noodles black as night are studded with orange crescent moons and plenty of garlic to keep the vampires at bay. Of course, it’s also adult enough to be the entree at a themed dinner party served with goblets of blood red wine. Drape a black lace cloth over the table and string some fake cobwebs around a candelabra for a festive, fun Halloween night.
Halloween Pasta 4 servings
1 delicata squash
¼ cup olive oil, plus more for tossing
Kosher salt to taste
8 oz. squid ink pasta*
4 cloves garlic, minced
1 Tbsp. anchovy paste
¼ cup shaved Parmesan or pecorino cheese
• Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Trim the ends off the delicata squash, slice it in half lengthwise and scrape out the seeds with a spoon. Slice into ½-inch crescents. Toss the squash with olive oil to coat and salt to taste, and place them in a single layer on the baking sheet. Bake 10 minutes, then remove from the oven and set aside.
• Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve ½ cup of pasta water and drain the noodles.
• In a large skillet, heat the olive oil over medium heat. Add the garlic and anchovy paste and stir until fragrant, then add the roasted squash and saute 1 minute. Add the cooked pasta and reserved pasta water and toss gently to coat, about 1 minute. Top with the cheese and serve.
*Squid ink pasta can be found at Parker’s Table.
This article appears in October 2014.