Black spaghetti Marinara with cuttlefish ink, salted capers and sweet paprika

In this recipe, refined spaghetti with cuttlefish ink meets an original and tasty sauce.

If you love the pungent taste of salted capers and the intense flavor of smoked sweet paprika, you will find this dish simply unique.

All the ingredients are 100% natural and are perfectly measured to allow you to prepare a truly gourmet dish in just a few minutes and using just one pan.

You can always add your own personal touch to make Spaghetti neri alla Marinara truly unique.

PREPARATION : in a non-stick pan or saucepan, bring 700ml of water and 2 or more tablespoons of extra virgin olive oil to the boil.
Pour the contents of the bag, cover and cook over medium-low heat for 10 minutes, stirring occasionally. Add more water if necessary. Remove the lid and continue cooking for 2 minutes or more until the water is almost completely absorbed and the sauce is creamy. Season with salt, add EVO oil and let stand 1 minute before serving.

TIPS : During cooking add 4 anchovy fillets in oil and serve with toasted breadcrumbs.

WINE PAIRING : Riesling, Chardonnay or medium-bodied white wine.

INGREDIENTS : pasta (durum wheat semolina, water, squid ink 2%) 88%, tomato, vegetable broth (Salt, vegetable protein broth extract of soy and corn, dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato), corn oil.), onion, celery, carrot, paprika 0.75%, capers 0.6%, parsley, garlic, extra virgin olive oil, oregano, black pepper. May contain traces of: other cereals containing gluten, almonds, hazelnuts, soy, tuna, mustard, eggs. Does not contain added glutamate, chemical ingredients. Store in a cool, dry place away from light sources. Product with dehydrated ingredients. Pasta origin: Italy. To be consumed after cooking.