Pasta al Nero di Seppia: How to Get the Flavor Right, Not Just the Color

Bring a large pot of water to a boil. Season aggressively with salt — it should taste like mild seawater.

Heat the olive oil in a wide, deep sauté pan over medium heat. Add the sliced garlic and chili flakes and cook, stirring, until the garlic turns pale gold, about 2 minutes. Do not let it brown.

Add the cuttlefish or squid pieces and toss to coat in the oil. Pour in the white wine and bring to a simmer. Braise over medium-low heat for 10–12 minutes, stirring occasionally, until the squid is tender and the wine has reduced by about half.

Add the halved cherry tomatoes. Cook for 3–4 minutes until they begin to soften and release their juice into the pan.

Open all four ink sachets and stir the ink into the sauce. Simmer for 3–4 minutes, stirring steadily, until the ink cooks in and the sauce turns a uniform, glossy black. If it still looks thin or grey-purple, keep simmering.

Cook the pasta in the boiling salted water until 2 minutes shy of al dente (check the package time). Before draining, scoop out 250 ml of starchy pasta water and set it aside.

Drain the pasta and tip it directly into the pan with the black sauce. Toss vigorously over medium-high heat, adding splashes of reserved pasta water — roughly 100–150 ml total — until every strand is coated in a glossy, clinging film, about 2–3 minutes.

Remove from heat. Taste and adjust salt. Scatter the chopped parsley over the top and serve immediately in white bowls for maximum visual contrast.