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Black Rice Noodles with Olives and Arugula Recipe

Black rice noodles or pasta make quite a presentation at the dinner table, especially when paired with greens such as arugula. The black color comes from squid ink. The sauce for this recipe is made with olive oil, garlic, wine, black olives, and red pepper flakes for a little kick.

Prep: 10 minutes | Cook: 10 minutes | Serves: 4-6

Black Rice Noodles


  • 1 pound of black rice noodles or black angel hair pasta
  • 1/4 cup Extra-virgin olive oil
  • 3 to 4 cloves garlic, crushed
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt, or to taste
  • 1 cup dry red or white wine
  • 1/4 cup black olives, chopped
  • 2 cups washed baby arugula


  1. Prepare the black rice noodles according to package directions. Drain and set aside.
  2. Coat a large saute pan generously with olive oil. Add the crushed garlic cloves and red pepper and bring to a high heat. When the garlic is golden brown and very aromatic, add the wine and the olives and cook until the wine has reduced by about half (about 5-7 minutes). Add salt and taste to adjust as needed. Set aside.
  3. Arrange the arugula in a large bowl, coming up the sides a bit. Spoon the black rice noodles in the center of the arugula.
  4. Strain garlic from the sauce. Discard garlic and drizzle sauce over rice noodles. Delicious as is, or top with blackened shrimp and serve with toasted black bread drizzled with olive oil and garlic, and garnished with lemon, if desired.

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