Spaghetti Al Nero Di Seppia Con Aglio, Olio E Peperoncino
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g spahetti al nero di seppia, black spahetti colored with sepia ink
- 2 tomato (s)
- 7 clove (s) garlic
- 12 tablespoon olive oil
- 6 chilli pepper (s)
- some stalks parsley
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Wash the tomatoes and cut into small cubes. Core the chilli peppers and cut into fine rings. Peel and dice the garlic. Finely chop the parsley.
- Let the oil get hot in a pan. Briefly sweat the garlic in it. Then add the chiles and tomatoes, season with salt, pepper and sugar and let everything simmer for a while on a low flame.
- In the meantime, cook the spaghetti al dente.
- Finally add the parsley to the pan and toss everything briefly. Serve immediately mixed with the pasta.
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