We came across a wonderful pack of black squid ink spaghetti in stores and instantly had the same idea, a black spaghetti dish!
The meatball tomato sauce brings out the look and makes this dinner meal a highlight in every sense of the word.
Ingredient Overview
- Black Spaghetti — Also known as black squid ink spaghetti. You can also get black bean spaghetti.
- Salt Water — To boil the spaghetti
- Oil — I use normal cooking oil such as sunflower oil, but olive oil is a good choice too if you want to add flavor.
- Meatballs
- Crushed Tomatoes (unflavored)
- Salt & Black Pepper
- Garlic & Onion Powder — Save time, so that you don't have to chop fresh ingredients.
- Oregano (dried)
Preparation Method
Step 1
Heat plenty of water with salt. When it's boiling, drop in the spaghetti and cook as per package instructions.
Strain pasta when cooked.
Step 2
Heat up your oil and place your meatballs in the pan.
Sear meatballs on all sides.
Step 3
Stir the crushed tomatoes with the seasoning into the pan and mix it all well.
Briefly cook over a medium-low heat setting so that the flavors get to mingle.
📖 Recipe
Black Spaghetti with Meatballs
Ingredients
To boil Spaghetti
- 7-8 ounces Black Spaghetti uncooked *See Notes
- Water
- dash Salt
For the Meatball Sauce
- 1 Tablespoon Oil
- 8-10 Meatballs
- 2 Cups Crushed Tomatoes
- ½ Teaspoon Onion Powder
- ¼ Teaspoon Garlic Powder
- 1 Teaspoon Oregano
- Salt to taste
- Black Pepper to taste
Instructions
To Boil Pasta
- Heat up water with salt in a medium-sized pot and wait for it to boil.Water, dash Salt
- Drop your spaghetti into your boiling water. Cook spaghetti as per package instructions.7-8 ounces Black Spaghetti
- Once the pasta is cooked, strain and keep aside to plate afterward.
To prepare the Meatball Sauce
- In the meanwhile, heat up a skillet with the oil and place the meatballs into your skillet.1 Tablespoon Oil, 8-10 Meatballs
- Sear meatballs on all sides until golden brown.
- When the meatballs appear cooked, stir in the crushed tomatoes with the seasoning, the onion powder, the garlic powder, the oregano, salt and black pepper.2 Cups Crushed Tomatoes, ½ Teaspoon Onion Powder, ¼ Teaspoon Garlic Powder, 1 Teaspoon Oregano, Salt, Black Pepper
- Mix it all well and briefly cook for 2–3 minutes over a medium to low-heat setting. Don't overcook or else your sauce will reduce too much. Take from the heat once done.
To serve
- Plate up the still hot spaghetti and pour some tomato sauce with meatballs over the spaghetti. Enjoy!
Notes
Equipment
- Medium Pot (5 qt)
- Pasta Strainer
Nutrition
Serving
When it's serving time, place the cooked and strained spaghetti on a plate and top with the crushed tomato sauce and add some meatballs to that.
I like to top it all off with some more crushed black pepper. If you want to add some greens, you can do so, such as fresh basil leaves or chives.
Meal Prepping and Leftovers
I recommend preparing the spaghetti fresh because it has a tendency to stick and that won't look too good on the plate.
The meatballs sauce, on the other hand, can be prepared in advance and kept in the fridge.
Store meatball sauce, or leftovers, in airtight containers for up to 2 days. Reheat in the oven or microwave. I like to place them in a baking dish to heat the pasta up gradually.
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