Summary

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

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Instructions

1. 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.
2. 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.
3. In the meantime, cook the spaghetti al dente.
4. Finally add the parsley to the pan and toss everything briefly. Serve immediately mixed with the pasta.