Spaghetti Barilla with Squid ink

San Marzano tomatoes, squid ink, garlic, parsley and chili pepper for a tasty and original first course
937 Views
 
MASTERY Level
15 min
938 Views
 
MASTERY Level
4 People
15 min
INGREDIENTS for 4 people

11.5 oz  Spaghetti

14 oz San Marzano tomatoes

½ oz squid ink

1 fl oz extra virgin olive oil

1 oz parsley, chopped

1 garlic clove

1 chili

Salt to taste

Preparation

Wash the tomatoes, seed them and slice in cubes. Peel the garlic clove and chop the chili.

 

Cook the spaghetti in boiling salted water.

 

Meanwhile, heat up the oil in a frying pan with the whole clove of garlic, then add the chili and some of the parsley. Cook for a minute and add the tomato cubes. Cook for one more minute and add the squid ink, dilute with a little of the pasta cooking water. Reduce on low heat for 2-3 minutes, adjust salt.

 

Once the cooking time has expired, drain the spaghetti al dente and pour them in the pan. Blend everything and add the remaining parsley.

 

Serve.

 

CHEF’S TIP

You can also use Linguine pasta for this recipe.

Fish Sauces Dairy free Dry Eggs free First courses Long Semolina
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