Black Spaghetti Marinara with Cuttlefish Ink, Salted Capers and Sweet Paprika

1) Bring 650 ml of water to a boil in a non-stick pan
2) Pour the contents of the package, cover, and cook over medium-low heat for 10 minutes, stirring occasionally. Remove the lid and continue cooking for 2 minutes.
3) Serve with extra virgin olive oil.

While cooking, add 4 anchovy fillets in oil and serve with toasted breadcrumbs.

Pasta (durum wheat semolina, water, squid ink 2%) 88%, tomato, vegetable broth (salt, soy and corn vegetable protein broth extract, 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. Contains no added glutamate or chemical ingredients. Store in a cool, dry place away from light. Made with dehydrated ingredients. Pasta origin: Italy. Cook before use.

ENERGY KJ/KCAL: 1432/337, TOTAL FAT: 2G, - OF WHICH SATURATES: 0.9G, CARBOHYDRATE: 66.9G, - OF WHICH SUGARS: 7G, PROTEIN: 12.2G, FIBER: 4.5G, SALT: 2.1G |