Spaghetti al nero
Instructions
Wash the cuttlefish, clean and store the bags of ink that you will put in a cup of hot water with diluendoli.
Cut into pieces not too great, Cook with oil, garlic and parsley, salt and pepper.
After about a quarter of an hour add black ink and peeled tomatoes, finishing cooking.
You got the black sauce with cuttlefish, that you will transfer in the usual padellone, in which you will jump rapidly spaghetti al dente, drained well.
Ingredients and dosing for 4 persons
- 500 g of cuttlefish
- 350 g of type pasta spaghetti
- 300 g of peeled tomatoes
- 1 clove of chopped garlic
- 1/2 cup of olive oil
- Salt
- Pepper
- Parsley