Pasta Berruto

Pasta Berruto
Spaghetti al nero colatura e pomodori

Spaghetti squid ink with dried tomatoes and anchovy sauce

Ingredients

(for 2 people)

160 gr of Spaghetti with cuttlefish ink

a jar of dried tomatoes in oil

some fresh pachino tomatoes

a clove of garlic

a handful of pantelleria capers

oregano q. b

extra virgin olive oil

anchovy sauce

Preparation

The recipe was conceived and shared with us by Silvia who called it "BLACK LIKE THE NIGHT, HOT LIKE LOVE"

Prepare a not too fine mixture with dried tomatoes, fresh ones, capers, garlic (if you like, otherwise you will just brown it in a pan and then remove it), and oregano, using the crescent, chatting and maybe sipping a Sicilian white wine, or a falanghina, a tuff Greek ...

Heat the oil in a pan and quickly turn the ingredients of the sauce. When the pasta is drained, it is quickly jumped into the pan with the mixture and two / three teaspoons of anchovy sauce, which embellishes and enhances the flavor of the cuttlefish ink. The beaten brings color and the deep and warm flavor of the southern summer.

500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga
500 gr.
x Carrello/Cart
1 spiga