Black Pasta

Depending on where you purchase your groceries from you may have seen black pasta and kept on walking. Would it taste different? What makes it black, chemicals? I took the plunge and purchased it a while back and was totally delighted with the taste, texture and look of it in the below recipe. My husband faved about this dish.

What makes it black you ask? Well rest assured it isn't chemicals but it actually gets its colour from squid ink. This isn't nearly as gross as it sounds, to any squid haters out there. The ink merely lends colour without much, if any flavour. The brand I bought was called Rigoletto Squid Ink Fettuccine, made by Helen's Homestyle Foods Ltd.. This pasta was so good I am tempted to try the other varieties made by this company. It was slightly chewy, but not mushy or flimsy. The below picture (not great quality) shows how it holds its colour. Some coloured pasta I have previously tried faded when cooked.

Black Pasta with Zucchini and Seared Chicken

• Pan Sear 2 chicken breasts (skip this if you are a vegetarian, it is still great)
• 3-4 zucchini, cut up into dice size cubes
• 2-3 cloves of garlic, minced
• 1 medium yellow onion, diced
• salt and pepper
• evoo
• black pasta

* Pan sear chicken breast, as shown here. Set aside on plate, use the same pan to make the following;
* Brown onions then add garlic and saute in olive oil
* Stir in zucchini add salt and pepper and allow to slightly wilt and brown, still firm and not mushy approx 5 mins. 
* Boil pasta as usually would, drain
* Add 2-3 Tbsp of olive oil to pasta and stir then add zucchini and chicken mixture

Serve and Enjoy! May be don't mention how the pasta gets its colour until it is all gobbled up!