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Recipe of Black Spaghetti a la Cervese

Black Spaghetti a la Cervese

20 mins
10 mins
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A new example of the versatility of the pasta and the richness of the Italian recipe book are these black spaghetti. Actually it is a pasta with a very tasty tomato and cuttlefish sauce that will surely surprise your guests. The cuttlefish is treated in a different way than usual because instead of chopping it is chopped as if it were meat.


4 portions
  • 300 grams spaghetti, black
  • 400 grams cuttlefish
  • 2 tablespoons tomato, concentrated
  • 100 milliliters white wine
  • 30 milliliters vinegar, of wine
  • 1 clove garlic
  • 1 onion
  • 1 leave basil
  • olive oils
  • salt
  • black pepper


Chop the cuttlefish into very small pieces with the help of a chopper or by hand. Chop the garlic and grate the onion, fry them together with the basil, chopped in a pan with a little oil. When the onion begins to brown, add the cuttlefish, mix well and let cook a few minutes.
Add the concentrated tomato and season with salt and pepper. Pour the wine and let reduce all the liquid, add a glass of water and let cook for about 10/15 minutes. When this time passes, add the vinegar and let cook a couple of minutes more.
Meanwhile, we cook the pasta in plenty of salt water for the time specified in the package. Once cooked, drain it and add it to the pan with the sauce and mix well. Before serving, water with a drizzle of olive oil.


These black spaghetti a la cervese are great if you have children reluctant to eat seafood since its appearance does not differ much from a Bolognese. In any case you will have a full and substantial main course.

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