Spaghetti with Squid Ink

Name: Spaghetti with Squid Ink
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 14 oz spaghetti (400 grams); 1 squid ink pouch; as needed Extra virgin olive oil,; 1 onion; 1 small bunch fresh parsley; as needed Salt,; as needed Black pepper,; 1 bottle tomato purée (about 24 oz / 700 grams)

Fabio Del Buono @FabioMasterChef

Paola

Spaghetti with Squid Ink

Fabio Del Buono @FabioMasterChef

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Ingredients

1 hour

Serves 4 servings

14 ozspaghetti (400 grams)
1squid ink pouch
as neededExtra virgin olive oil,
1onion
1small bunch fresh parsley
as neededSalt,
as neededBlack pepper,
1 bottletomato purée (about 24 oz / 700 grams)

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Steps

1 hour

1

Bring a large pot of salted water to a boil for the spaghetti.
2

In a skillet, heat the olive oil and finely chopped onion. Sauté until soft, then add the tomato purée. Season with salt, black pepper, and finely chopped parsley. Cook for about 10 minutes.
3

After about 10 minutes, break open the squid ink pouch and add the ink to the skillet with the sauce. Adjust salt, black pepper, and parsley to taste, and mix well.
4

Drain the spaghetti when al dente and add it to the skillet with the squid ink sauce. Toss to combine.
5

Plate the pasta and serve topped with more finely chopped parsley.