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+ servings

Babbo's Black Spaghetti

Start with a homemade jalapeño pesto and squid ink spaghetti, sauté fresh garlic in olive oil, add rock shrimp and spicy soppressata, give it all a toss, and let your friends come flocking.
4 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4 servings


For Jalapeño Pesto:

  • 3 cups roughly chopped jalapeño peppers
  • 1/2 cup sliced (unsalted) almonds
  • 1/2 cup roughly chopped red onions
  • 1/2 cup Extra Virgin olive oil

For pasta:

  • 1 pound black spaghetti or linguine, fresh or dry
  • 2 Tablespoons Extra Virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 cup (6 oz.) fresh rock shrimp
  • 1 cup Soppressata, roughly chopped
  • 4 Tablespoons Jalapeño Pesto (recipe above)
  • 1 cup scallions, green parts only, thinly sliced
  • Salt and freshly ground black pepper


  • First make the Jalapeño Pesto by adding all of the recipe ingredients to a food processor, adding a pinch of salt and pulsing together until pureed. Set aside. (Note: Any leftover pesto can be stored in the fridge for up to one month.)
  • Bring 6 quarts of salted water to a boil. Add the black spaghetti and cook just until tender, 6 to 7 minutes.
  • While the pasta cooks, heat the Extra Virgin olive oil in a large sauté pan over medium-high heat.
  • Sauté the garlic, rock shrimp and Sopressata in the olive oil just until the garlic is toasted and the shrimp are cooked through.
  • Add 4 tablespoons of the reserved Jalapeño Pesto to the pan.
  • Drain the pasta, add it to the sauté pan and gently toss to evenly coat.
  • Serve the pasta immediately, garnished with the sliced scallions.
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