Project Recipe Book: Pasta Noir


Pasta Noir!

At any other time of the year my family calls today’s recipe, oil pasta. In this dish, the garlic oil serves as a mild, but central flavour, complimented by slightly warmed, freshly diced tomatoes, parsley, chopped bacon and a sprinkling of black pepper and parmesan cheese. It’s a staple we eat at least four times a month and a big winner with the kiddos.


terrifying, yet tasty pasta

Transforming this simple family favourite into the spooky, yet sophisticated Pasta Noir involves just a few easy ingredient substitutions and only one addition.

The biggest change is replacing our traditional spaghetti noodles with black pasta, which is a type of noodle that gets its dark colouring from either squid or cuddle fish ink. The brand I use is Nero di Seppia by President’s Choice which uses cuttle fish ink.  While the pasta is cooking, there is definitely a seafood scent to it, but after adding all of the recipe ingredients, no one in my family really takes much notice of the mild seafood flavour.

Instead of diced tomatoes, I use halved oven roasted grape tomatoes, then toss in some chopped stuffed green olives for taste and visual appeal. All of these ingredients not only make for a really cool photo-op (huge bonus for us digital scrappers), but they also combine to create a very tasty meal. I would even go as far to say better than my original recipe.

Pasta Noir

(serves about 4 depending on how big your handful of pasta is)



forgot to add the bacon in this pic

1/3 cup of extra virgin olive oil + 1 teaspoon of extra virgin olive oil (used for roasting the tomatoes)
5-6 large cloves of garlic (minced)
handful of black pasta
1-2 cups of grape tomatoes (halved)
6-8 slices of bacon
1/4 cup stuffed green olives (sliced)
handful of parsley (chopped)
dash of black pepper (or to taste)
sprinkle of grated parmesan cheese


roasted tomatoes
coat tomatoes with 1 teaspoon of olive oil
arrange on baking sheet (skin side down helps reduce tomatoes sticking to the pan)
roast at 375F for 20-30min

garlic oil
saute minced garlic in the olive oil on low heat for 15-20 minutes (be careful not to let the garlic burn)
strain the garlic from the oil, then set the oil aside until ready to use

prepare pasta according to package directions

chop bacon into small pieces and saute until desired crispness

combine all cooked ingredients + the garlic oil
plate and top individual servings with olives, parsley, black pepper and parmesan

For this set of recipe pages I used two products from my shoppe:

JBriseboisBooPSElementPack600 JBriseboisSLCFD12AlbumPack600

You can grab the Boo Painted Shapes Element Pack here for 50% off (that’s only $1 – this week only)!  Pick up the Still Life Collection: First Draft 12×12 Album right here.

Stop by tomorrow for the first of two spooky dessert recipes!



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