Black pasta
Black pasta, coloured with cuttlefish ink. It is a joy to eat. Tasty and funny. Beware of the dyed pasta some shops shell. It may bear the same name but couldn’t be more different.
This is not an easy dish to prepare. Mainly because fresh cuttlefish with ink is hard to obtain. And even harder to clean.
- Prep Time 20 Minutes
- Cook Time 40 Minutes
- Total Time 60 Minutes
- Serves 4 People
- Calories 350 kcal
Ingredients
- 400 grams of pasta (spaghetti)
- 2 cuttlefish
- 1 clove of garlic, one onion
- 100 grams of tomato concentrate
- 1 glass of white wine
- 1 glass of tomato sauce
- parsley Evo, salt and pepper
Instructions
- Clean the cuttlefish and remove the ink bags
- Cut the cut cuttlefish up
- Fry the diced onion and garlic in a pan with abundant oil
- Add the cuttlefish and stir for about five minutes
- Add the wine and wait a couple of minutes before adding the tomato
- Let the sauce simmer for about 15 minutes, stirring now and then
- Add the ink and strii until obtaining a uniform colour
- Add the fresh boiled -al dente- spaghetti to the sauce
- Mix and serve with chopped parsley
Notes
Black pasta, with cuttlefish ink is a Sicilian classic. It is not a daily dish though. Black pasta is festive, it is particular.The cleaning part is truly difficult. Therefore leave it to your local fishmonger to do so. Make sure the ink-bags don't burst. The fact the pasta is pitch black opens interesting features. Black contrasts wonderfully with other colours. A slice of tomato, some green parsley, even some white ricotta. It is easy to serve a chromatic masterpiece. Supply the eaters with a bib. And better brush your teeth afterwards.
