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

The refined spaghetti with squid ink meets an original and tasty seasoning in this recipe.

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

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

You can always add your personal touch to make the Black Spaghetti Marinara truly unique.

PREPARATION : bring 700ml of water and 2 or more tablespoons of extra virgin olive oil to the boil in a non-stick pan or pot.
Pour the contents of the bag, cover and cook on medium-low heat for 10 minutes, stirring occasionally. Add more water if necessary. Remove the lid and continue to cook for 2 minutes or more UNTIL THE WATER IS ALMOST COMPLETELY ABSORBED AND THE SAUCE CREAMY. Season with salt, add EVO oil and let rest 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, SOY and corn vegetable protein broth extract, dehydrated vegetables in variable proportions (potato, carrot, onion , garlic, parsley, CELERY, tomato), corn seed 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, chemical ingredients. Store in a cool, dry place and away from light sources. Produced with dehydrated ingredients. Pasta origin: Italy. To be consumed after cooking.

NET WEIGHT : 200g

COOKING TIME : 10/12 minutes

PORTIONS : 2

DURATION : 24 months