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🍝 Squid Ink Spaghetti with Fresh Tomato and Mozzarella Mix

570 kcal · 30 min · 4 servings

Squid Ink Spaghetti with Fresh Tomato and Mozzarella Mix Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the tomatoes thoroughly under running water.
  2. 2. Cut the washed tomatoes into wedges.
  3. 3. Place the unpeeled garlic cloves on the cutting board.
  4. 4. Press the garlic cloves flat with the palm of your hand until they split slightly.
  5. 5. Wash the basil leaves under cold water.
  6. 6. Gently dry the basil with a kitchen towel.
  7. 7. Drain the mozzarella well in a sieve.
  8. 8. Cut the mozzarella in half lengthwise.
  9. 9. Slice the mozzarella halves into thin slices.
  10. 10. Bring a large pot of water to a boil and add plenty of salt.
  11. 11. Cook the squid ink pasta (black pasta) in the salted water according to package instructions.
  12. 12. Drain the cooked pasta and let it drip dry for a moment.
  13. 13. Heat 5 tablespoons of oil in a large pan.
  14. 14. Fry the pressed garlic cloves over high heat for a short time.
  15. 15. Add the tomato wedges to the pan with the garlic.
  16. 16. Fry the tomatoes briefly.
  17. 17. Add the drained pasta to the pan.
  18. 18. Mix the pasta well with the tomato-garlic mixture.
  19. 19. Remove the pan from the heat and transfer the entire contents into a large bowl.
  20. 20. Gently fold the mozzarella slices into the warm pasta mixture.
  21. 21. Gently fold the basil leaves into the pasta.
  22. 22. Season the dish to taste with salt and pepper.
  23. 23. Divide the pasta mixture evenly onto several plates.
  24. 24. Sprinkle each plate with gomasio (sesame-salt mixture) and parmesan shavings.
  25. 25. Serve the dish immediately while still warm.

Nutrition per serving