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Black and Orange Pasta Recipe

Black and Orange Halloween Pasta's Both Trick and Treat

If you're looking for a more low-key way to ring in Halloween, then enjoy a festive, color-coordinated pasta dish at home. If you loved electric-pink rigatoni this time last year, then you'll find black-and-orange pasta just as fun. Squid ink provides the midnight color while roasted butternut squash lights the dish up with an incandescent glow. Make it even creamier by adding a generous pat of butter and a shower of freshly-shaved pecorino romano. For the spirited and spooky recipe, read on.

Black and Orange Halloween Pasta

From Gourmet

Halloween Pasta Recipe


  1. 2 lbs. butternut squash, peeled, seeded, and cut into 3/4-inch chunks
    2 orange bell peppers, cut into 1-inch pieces
    4 garlic cloves, thinly sliced
    1 tablespoon thyme leaves
    1/2 teaspoon hot red pepper flakes
    1/4 cup extra-virgin olive oil
    1 lb. black linguine or spaghetti (squid or cuttlefish ink pasta)
    1/2 cup pitted Kalamata olives, chopped


  1. Preheat oven to 425 degrees F with rack in middle.
  2. Toss squash and bell peppers with garlic, thyme, red pepper flakes, oil, and 1/2 tsp each of salt and pepper in a 17- by 11-inch 4-sided sheet pan. Roast, stirring once, until vegetables are just tender and browned in spots, 25 to 35 minutes.
  3. While vegetables finish roasting, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.
  4. Remove sheet pan from oven and pour reserved water over vegetables, stirring to loosen from pan. Stir in olives, then add vegetable mixture to pasta in pot and toss to combine.

Serves 6 as a main course.





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