Spaghetti Barilla with Squid ink

San Marzano tomatoes, squid ink, garlic, parsley and chili pepper for a tasty and original first course
13 min
0 Persone
13 min
INGREDIENTI: per 0 persone
  • ⅝ lb Spaghetti Barilla
  • 1 lb tomatoes , San Marzano
  • ½ oz squid ink
  • 2 ½ tablespoons Extra Virgin Olive Oil
  • 1 oz minced parsley
  • 1 clove of garlic
  • 1 chili pepper
  • salt to taste

Cook the pasta al dente in boiling salted water. Meanwhile, sauté the garlic, parsley (set aside a pinch as a garnish) and chili for 1 minute, then add the tomatoes.

Allow to cook for another minute, then add the squid ink and dilute with a ladleful of the pasta water. Allow sauce to reduce slightly over a low heat for 2 or 3 minutes. Season with salt. Drain the spaghetti and add to the sauce.

Sauté, then garnish with the set aside parsley and serve. This recipe can also be used with linguine pasta.

Fish Sauces Dry First courses Long
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