Black spaghetti with tomato and cuttlefish sauce
4 servings
15 minutes
Black spaghetti with tomato and squid sauce is a refined dish of Italian cuisine, filled with marine flavor and the aroma of the Mediterranean. Such recipes are believed to originate from Italy's coastal regions where fresh seafood is the foundation of traditional gastronomy. The rich taste of squid sautéed with garlic and basil pairs beautifully with sweet-and-sour tomatoes and white wine, creating a layered bouquet of aromas. The black spaghetti, dyed with squid ink essence, adds sophistication while highlighting the dish's marine character. Served with cherry tomatoes and fresh basil leaves, it becomes not only a gastronomic delight but also a culinary masterpiece perfect for a cozy dinner or festive evening.
1
Wash the cuttlefish, clean them from eyes and beaks, and cut into pieces that fit in the mouth. If the cephalopods are very small, they can be left whole. Crush the pelati tomatoes with a spoon.
- Cuttlefish: 360 g
- Pelati tomatoes: 400 g
2
Heat olive oil in a pan (save a tablespoon for later). Crush the garlic with a knife and add it to the pan. Place the cuttlefish in, and then, almost immediately, add the basil leaves (set some aside for garnish) and sauté lightly.
- Extra virgin olive oil: 140 ml
- Garlic: 4 cloves
- Cuttlefish: 360 g
- Basil: 4 stems
3
Add white wine to the pan and let it evaporate. Pour in the fish broth and add the pelati tomato paste. Remove the garlic, season with salt and pepper, let it sit a bit longer, and then remove from heat.
- Dry white wine: 120 ml
- Fish broth: 300 ml
- Pelati tomatoes: 400 g
- Garlic: 4 cloves
- Salt: to taste
- Fresh pepper: to taste
4
While preparing the sauce, boil the spaghetti until al dente.
- Black spaghetti: 360 g
5
Mix the spaghetti with the sauce, adding a tablespoon of olive oil, and serve on plates. Garnish with basil leaves and cherry tomatoes.
- Black spaghetti: 360 g
- Extra virgin olive oil: 140 ml
- Basil: 4 stems
- Cherry tomatoes: 12 pieces