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Spaghetti Barilla with Squid ink

  • 13 minutes
  • Easy
  • First Courses
San Marzano tomatoes, squid ink, garlic, parsley and chili pepper for a tasty and original first course

Ingredients: Per 4 servings

  • lb Spaghetti Barilla
  • 1 lb tomatoes, San Marzano
  • ½ oz squid ink
  • 2 ½ tablespoons Extra Virgin Olive Oil
  • 1 oz minced parsley
  • 1 clove of garlic
  • 1 chili pepper
  • salt to taste


Cook the pasta al dente in boiling salted water. Meanwhile, sauté the garlic, parsley (set aside a pinch as a garnish) and chili for 1 minute, then add the tomatoes.

Allow to cook for another minute, then add the squid ink and dilute with a ladleful of the pasta water. Allow sauce to reduce slightly over a low heat for 2 or 3 minutes. Season with salt. Drain the spaghetti and add to the sauce.

Sauté, then garnish with the set aside parsley and serve. This recipe can also be used with linguine pasta.