Spaghetti Barilla with Squid ink
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
Salt to taste
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.
You can also use Linguine pasta for this recipe.