Begin by bringing a large pot of salted water to a boil over high heat. Add the squid ink pasta and cook according to the package instructions, typically about 7-10 minutes, until al dente. Once cooked, drain the pasta, reserving a cup of pasta water for later, and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 cloves of minced garlic to the skillet and sauté for about 1-2 minutes until fragrant and golden brown.

Pour in a can of crushed tomatoes and a splash of red wine into the skillet with the sautéed garlic. Stir well to combine, and bring the mixture to a gentle simmer over medium-low heat for about 10-15 minutes.

Add 1 teaspoon of dried oregano, salt, and pepper to taste. Stir continuously to incorporate the seasonings evenly throughout the sauce.

Add the cooked squid ink pasta to the skillet, tossing it in the sauce over low heat for about 2-3 minutes.

Using tongs, carefully plate the Vampire Pasta in individual serving bowls, topping each serving with grated Parmesan cheese, fresh basil, and black olives.

Serve the Vampire Pasta immediately while it’s warm and delicious!