Ingredients: Per 4 servings
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.