Black spaghetti with anchovy sauce

    25 min

    The black spaghetti for this dish can be found in Italian speciality stores and online. You can also try to make with regular spaghetti or challenge yourself and try homemade black pasta (recipe in the notes).

    5 people made this

    Serves: 4 

    • 400g black squid ink spaghetti (sepia spaghetti)
    • 3 tablespoons extra virgin olive oil
    • 2 cloves garlic
    • 4 anchovies fillets
    • 400g cherry tomatoes
    • 2 tablespoons bread crumbs
    • salt to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Cook the spaghetti in abundant salted water until al dente. Reserve 2 ladles of the cooking water and drain spaghetti.
    2. Meanwhile, blanch the tomatoes for 30 seconds in boiling water. Peel, cut in half and discard seeds and juice.
    3. In a small pan heat 2 tablespoons extra virgin olive oil. Add garlic and anchovies. Fry for a few minutes, crushing the anchovies with the back of a wooden spoon.
    4. Add the tomatoes with a pinch of salt. Stir and cook on medium heat for 7 to 10 minutes. If the sauce gets too dry, add a bit of the pasta cooking water.
    5. In another small frying pan toast the bread crumbs in the remaining tablespoon of oil.
    6. Add the cooked spaghetti to the sauce, toss and add some cooking water to liquify the sauce.
    7. Sprinkle with toasted breadcrumbs and serve.

    Black spaghetti

    If you want to challenge yourself and home make these black spaghetti, follow this recipe .

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