- 320gr black squid ink tagliatelle
- 330ml yellow cherry tomato sauce
- 4 calamari
- 1 garlic clove
- Chili peppers
- Extra virgin olive oil
Let’s start by carefully cleaning the calamari and cutting them.
Warm up a pan with extra vergin olive oil, garlic and chilli pepper.
Add the calamari and roast for 2 minutes.
In a different pan, warm up our yellow cherry tomato sauce.
Cook the tagliatelle in salted boiling water.
Drain the pasta and blend with the calamari.
Take your dish, create a base with 2-3 spoons of tomato sauce and then add the pasta. Enjoy!