Traditional recipes

Black spaghetti

Black spaghetti

I hope I surprised you again! ;) After so many kinds of meat in recent days, it's time for these wonderful spaghetti with cuttlefish flavor, or rather with octopus ink;) served with olive oil and parmesan. What can be simpler and tastier!

  • black spaghetti 500 g,
  • iodized salt,
  • olive oil,
  • Parmesan

Servings: 4

Preparation time: less than 15 minutes


Cold water is boiled in a large bowl, about 3 l. After boiling water put about. 2 g of iodized salt, and the whole spaghetti is put to boil, be careful not to break the spaghetti as long as it is long, leaving it to boil for approx. 8 minutes. Strain, quickly pass under a stream of cold water, to stop boiling, then sprinkle a little olive oil, so as not to stick together. Spaghetti is served plain with grated Parmesan cheese. Good appetite!

Tips sites


In stainless steel pots, with a triple bottom, salt is put only in boiling water, otherwise in cold water, it will settle on the bottom of the pot and can corrode the pot;)

How to make bolognese pasta

1. Boil the spaghetti in salted water as indicated on the package, then pass through a stream of cold water and drain in a strainer.

2. Fry the minced meat in a hot oil pan. Add finely chopped onion and garlic, bell pepper and diced mushrooms, pasta and tomato juice. Season with a pinch of basil and oregano, a pinch of salt and pepper. Bring to a simmer for 20-25 minutes, until the sauce thickens.

3. The bolognese pasta sauce matches the taste with salt and is served immediately with the cooked spaghetti.

4. To add flavor to these pasta bolognese, you can sprinkle a little Parmesan cheese and a few fresh basil leaves on top.

Black spaghetti with cuttlefish

In this recipe I put the last fresh basil leaves from my pots, my poor plants, with their yellowed leaves, made me feel that winter is approaching. I said it before, the winter in Bucharest seems horrible to me and I think about it with displeasure.

My way of forgetting the near future is to cook with ingredients that remind me of the sea and the holidays in the Mediterranean. So, here is a counter-winter recipe, in which the stars are the cuttlefish chicks, accompanied by black pasta, the colorful additives of the manufacturer with the cuttlefish cider. Everything is, therefore, a family business between cuttlefish.

Kitchen: Italian
Difficulty: Easy
Amount: 2 servings
Preparation time: Ten minutes
Cooking time: 40 minutes
300 g cuttlefish
black pepper, freshly ground
200 g black spaghetti (colored with cuttlefish ink)
1 medium red onion, finely chopped
2 cloves garlic, finely chopped
2-3 tablespoons of olive oil
a few basil leaves to serve
4-5 tablespoons of tomato paste
1 red bell pepper, chopped
2 bay leaves
175 ml dry white wine
1/2 teaspoon sugar
1/2 teaspoon hot pepper flakes
Heat a saucepan or large skillet over medium heat. Add the oil and make a small flame. Allow to heat slightly, then add onions, salt, and cook for 5 minutes, stirring occasionally, until translucent. Add garlic and hot pepper flakes, mix and continue cooking for 1 minute.
Add the cuttlefish, mix, increase the flame and cook until they start to brown. Add tomato paste, bay leaf, bell pepper, sugar and wine, mix and bring to a boil. Make a small flame and simmer for 25-30 minutes, or until the cuttlefish are tender.
Remove the pan from the heat, add the basil, mix, taste and check the seasoning.
10-12 minutes before the cuttlefish is ready (see the cooking time on the package), boil the pasta in boiling salted water (about 1-2 teaspoons of salt per liter of water the liquid should be salty when tasted do not be afraid of salt, pasta will absorb only a small fraction of liquid). When the spaghetti is al dente, drain and transfer to individual plates.
Serve hot pasta with topping of cuttlefish sauce, garnished with basil leaves.
The cuttlefish are cooked either very quickly, 2-3 minutes, sautéed in a pan or grilled, or 20-30 minutes, simmered in an aromatic liquid.
Of course, you can use any kind of spaghetti here (simple, red & # 8211 colored with tomato paste, green & # 8211 colored with spinach puree), or even any kind of pasta.

  • 250 g spaghetti
  • a clove of garlic
  • 4-5 tablespoons olive oil
  • 120 g ton
  • 80 g pitted black olives
  • 300 g concentrated tomato juice (or canned diced tomatoes)
  • 7-8 fresh basil leaves
  • salt and pepper

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Put the spaghetti in a saucepan with salted water and boil according to the instructions on the package.
Wash the shrimp, drain and wipe with paper towels. Combine in a large bowl the shrimp with salt, lemon juice and chopped garlic. Mix well and leave to marinate for at least 30 minutes.

Meanwhile, heat 2 tablespoons of coconut oil in a pan and cook the ginger, garlic and paprika until they become soft but not too colored.
Then add the coconut milk and lemon peel, season with salt and pepper and let it boil until the composition is reduced to a third.
Remove the shrimp from the marinade, drain and add to the pan and cook, stirring for about 3 minutes or until pink in color.
Drain the spaghetti from water, place them on a flat plate, and place the shrimp in the middle with coconut sauce.

Garnish with red onion sprouts, cherry tomatoes and chopped green parsley and add a tablespoon of coconut oil to give a shiny appearance to the dish.

Spaghetti carbonara & # 8211 simple recipe

  • 200 gr spaghetti
  • 200 gr cream
  • 100 gr bacon
  • 3 eggs
  • Olive oil
  • Salt and pepper.

Method of preparation

Boil the pasta according to the instructions on the package, then rinse in a stream of cold water and allow to drain. Meanwhile, cut the bacon into small cubes and fry in hot oil for a few seconds until golden brown.

Mix the cream with the yolks, add salt, pepper and put the mixture over the bacon on the fire and let it boil for a minute. Add the pasta over this sauce and mix well and leave everything on the fire for a few minutes.

Carbonara pasta is ready. Serve hot with grated Parmesan cheese on top.

Spaghetti Carbonara - the original recipe

Carbonara spaghetti is a very popular Italian dish, so there are lovers of these pastas in Romania as well. This dish is incredibly tasty, but also very high in calories.

  • 400 grams of spaghetti
  • 100 grams of ham
  • 3 yolks
  • 100 grams of parmesan
  • 150 ml 10% cream
  • 1 clove of garlic
  • 1 sprig of parsley
  • Salt to taste
  • Black pepper to taste.

First, prepare a creamy sauce. Put 100 g of Parmesan cheese on a fine grater. Put it in a bowl. Add 150 ml of cream, salt, pepper and 3 egg yolks. Mix everything well and set aside. Boil the spaghetti in a large amount of salted water. Meanwhile, cut the ham into thin strips.

Crush two cloves of garlic through a press or finely chop. In a skillet over medium heat, fry the ham (without oil) for a few minutes so that the fat melts. Add the garlic and fry for another 2 minutes. Put the cooked spaghetti in the pan with the ham, pour the sauce and mix everything quickly, then remove from the heat. From the heat of the pasta, the yolks in the sauce will be able to prepare.

Put the hot carbonara in a plate, sprinkle chopped parsley and Parmesan on top. Serve immediately.

Here is an example of a video recipe:

Spaghetti Carbonara with chicken

  • Spaghetti & # 8211 400 g
  • Chicken breast & # 8211 400 g
  • Ham & # 8211 250 g
  • Yolks & # 8211 3 pcs.
  • Hard cheese & # 8211 50 g
  • Cream & # 8211 200 ml
  • Vegetable oil (for frying)
  • Salt to taste
  • Ground black pepper to taste
  • Garlic & # 8211 2 puppies.

Cut the ham into small pieces. Do the same with the chicken (you can also use turkey breast). Finely chop the garlic and fry in a well-heated pan with the addition of vegetable oil for a few seconds. Add the ham slices and the chicken breast. Add salt, pepper and fry for 10-15 minutes.

Make the sauce. Grate the cheese on a fine grater. Mix 3 egg yolks with the cream. Mix well and add the grated cheese. Add salt to taste in the mixture. Put the spaghetti in a pot of boiling water. Don't forget to salt the water. Cook them following the instructions on the package.

Pour the creamy sauce into the prepared spaghetti and mix everything immediately. Add to the spaghetti the fried ham with chicken.

Carbonara with mushrooms

Any classic culinary recipe from another country will be adapted to local realities. Carbonara pasta with mushrooms is a very successful and tasty variant.

  • Spaghetti & # 8211 approx. 200 g (to taste)
  • Ham & # 8211 150 g
  • Mushrooms & # 8211 200 g (8 medium)
  • Eggs (yolks) & # 8211 2 pcs.
  • Cream of 10-15% & # 8211 about 200 ml
  • Parmesan & # 8211 100 g (to taste)
  • Ground black pepper to taste
  • Salt (for cooking spaghetti) & # 8211 to taste
  • Olive oil (if needed) & # 8211 for frying.

Two eggs are divided into egg whites and yolks. Use only the yolks. Beat the yolks with a fork and add the cream. The more cream it is, the more sauce it will be. Grate the Parmesan cheese. Add it to the sauce. Cut the ham and mushrooms. First fry the ham in a dry pan to the desired state.

If there is not enough fat in the ham, drizzle a little oil in the pan. Shortly before the bacon is ready, add the mushrooms and fry them together. Meanwhile, boil the right amount of spaghetti in salted water. The pasta should be ready at about the same time as the sauce.

When the ham mushrooms are ready, reduce the heat to low and add the boiled sauce. Bring to a boil over low heat, preventing the yolks from cutting. If it is a little thick, you can dilute it with cream. Carbonara salt is not necessary & # 8211 salt from ham and parmesan is enough.

Add black pepper to the sauce and combine with the boiled spaghetti.

Carbonara with bacon

  • Olive oil & # 8211 1 tbsp
  • Pancetta (Italian pork belly with spices), sliced ​​into long thin strips & # 8211 200 g
  • Spaghetti & # 8211 500 g
  • Egg yolks & # 8211 4 pcs.
  • Cream, not very greasy & # 8211 300 ml
  • Shaved Parmesan & # 8211 ½ cup
  • Parsley & # 8211 2 teaspoons.

Heat the oil in a non-stick pan over high heat. Fry the pancetta for 5-6 minutes (so that it becomes golden and crispy). Boil the pasta in salted water until al dente (the pasta remains slightly uncooked).

Drain them and put them back in the pan. Beat the yolks, cream and cheese. Add salt and pepper to taste. Stir in the hot pasta from the pan. Add the pancetta and parsley. Put the pan on a very low heat, no more than 30-60 seconds & # 8211 just so that the sauce thickens and covers the pasta evenly.

Serve the pasta with grated Parmesan cheese.

Carbonara pasta with tomatoes and asparagus

  • Spaghetti & # 8211 230 g
  • Asparagus (cut into 2.5 cm slices) & # 8211 450 g
  • Cherry tomatoes (cut in half) & # 8211 300 g
  • Large egg & # 8211 1 pc.
  • Hard cheese (grated on a grater) & # 8211 60 g (0.5 cups)
  • Olive oil & # 8211 1 tbsp
  • Garlic (chopped) & # 8211 3 puppies
  • Salt & # 8211 0.5 tsp
  • Ground black pepper & # 8211 0.5 tsp
  • Basil, fresh leaves & # 8211 0.25 cups.

Boil the pasta in salted water according to the instructions on the package. In a large skillet over medium-high heat, heat the olive oil, put the asparagus, fry for about 3-5 minutes. Then add the garlic and fry for about 1 minute.

Add the tomatoes, cook for about 6 minutes. In a large bowl, mix the cheese, salt, pepper and egg, beat with a fork or fork. Drain the spaghetti, then immediately transfer to a bowl with the egg sauce, mix well.

There, add the contents of the pan, mix the Carbonara paste for about 1-2 minutes. Sprinkle with basil and serve.

Spaghetti with sour cream Carbonara

  • Spaghetti & # 8211 450 g
  • Olive oil & # 8211 1 tbsp
  • Ham (cut into small pieces) & # 8211 225 g
  • Eggs & # 8211 4 pcs
  • Cream & # 8211 5 tbsp
  • Parmesan (given on a fine grater) & # 8211 2 tbsp
  • Salt and black pepper to taste.

Boil the spaghetti in salted water until lightly cooked (slightly boiled), according to the instructions on the package. Meanwhile, in a large skillet, over high heat, heat the olive oil, put the ham in the heated oil, reduce the heat and fry over medium heat, stirring for about 8-10 minutes.

Lightly beat the eggs with the cream in a small bowl. Add salt and pepper. Drain the pasta and immediately put it back in the pan in which they were cooked. Pour the contents of the pan, the egg mixture and 1/2 grated Parmesan into spaghetti. Mix well. Serve the spaghetti sprinkled with the remaining parmesan.

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Chocolate paste & # 8222Carbonara & # 8221

  • flour 1 cup
  • 5 tablespoons cocoa powder
  • eggs 2 pcs.
  • yolk 2 pcs.
  • 1 tablespoon olive oil.
  • cream with a fat content of 22% & # 8211 500 ml
  • yolk 6 pcs.
  • parmesan 100 g
  • 3 tablespoons sugar
  • nutmeg 1 pinch
  • chopped ham 100 g
  • freshly ground black pepper to taste.

For the pasta, sift the flour and cocoa in a bowl, make a hole in the middle and break the eggs in it, add the yolks and butter. Shake the eggs with a fork, grabbing a little flour, then add 4 teaspoons of water and continue to stir in a circular motion.

Knead the dough with your hands (it will take about 10 minutes). Put it in a bowl, cover it with a clean towel and place it in a cool place for 30 minutes. For the sauce, grate the Parmesan cheese, mix with 2 egg yolks, beaten with sugar and nutmeg. Bring the sauce to a boil in a saucepan with thick walls, put in the egg-cheese mixture. Stir everything constantly with a whisk. Bring to the boil again and cook over low heat, stirring constantly, for 1 minute. Remove from heat, keep warm.

Cut the finished dough, manually or with a machine, into 1 cm wide strips. To cut the dough into neat strips, it should be lightly sprinkled with flour and rolled 4-6 times. Then cut with a sharp sharp knife. Cook the pasta for 2-3 minutes in boiling salted water. Strain the water, pour the hot sauce, sprinkle with black pepper and sliced ​​ham, put a raw egg yolk on top. Serve immediately.

Spaghetti Carbonara, served with basil

  • spaghetti 125 g
  • water 1.5 l
  • 1 tablespoon vegetable oil
  • pork bacon 100 g
  • 1 tablespoon butter
  • cream 150 g
  • basil 1 teaspoon
  • parmesan to taste.

Put 125 g of spaghetti in 1.5 l of boiling salted water, pour 1 tablespoon of vegetable oil. Bring to a boil, stir occasionally, cook for about 8 minutes so that the spaghetti is not soft. Pour the spaghetti into a sieve, rinse with cold water, let the water drain well.

100 g lard, cut into small cubes fry in a tablespoon of oil, mix with 150 g cream, cook a little, season with salt, pepper, grated nutmeg, put the spaghetti there, cook stirring constantly .

When everything is ready, add 1 teaspoon of chopped basil. Sprinkle with grated Parmesan cheese if desired.

Spaghetti Carbonara with fish

  • spaghetti 375 g
  • salt to taste
  • ham 250 g
  • sardine 1 can
  • parsley 1 bouquet
  • eggs 6 pcs.
  • parmesan race
  • black pepper to taste
  • nutmeg to taste.

Put the spaghetti in boiling salted water and, stirring constantly, cook for about 8-10 minutes. Then put them in a sieve, pour cold water over them and drain well.

Cut the ham, finely chop the sardines and parsley. Mix the eggs with the pepper and nutmeg. Fry the ham in a pan, add the sardines, parsley and eggs and cook a little longer, until the eggs are fried. Place the spaghetti on a plate, place the fried eggs on top and serve with Parmesan cheese.

How to make shrimp pasta?

It takes longer to cook pasta. First of all, I boiled a large pot of water and salt (for pasta). I calculate 1 teaspoon of salt for each liter of water. It is very important that the pasta is boiled in salted water because otherwise they are faded.

How to prepare shrimp?

I often buy fresh shrimp from the fish district of Selgros. You can see them in gallantry, placed on crushed ice, along with other delicacies: octopus, cuttlefish, scallops or fish fillets. It is a pleasure to buy quality goods.

Keep in mind that these fresh shrimp must be peeled and that you will be left with about 70% of the amount purchased, the remaining 30% being the head and shell. They do not throw away, they can be easily transformed into a shrimp soup (fish stock), only good to freeze and store for a risotto with seafood.

After removing the head and the shell, the intestine must be removed (that black thread that stretches along the entire length of the shrimp). Each shrimp is grown long, shallow, with a sharp knife and the intestine is removed. Gordon Ramsey will show you how to do it.

You can skip all these preparations if you buy shrimp ready, peeled, frozen. They are also found in Selgros but in the frozen food district. They should be left to thaw in the refrigerator (preferably overnight) and then can be further processed.

Good. I put the cleaned shrimp in a deep plate and quickly marinated them with a tablespoon of lemon juice, finely sliced ​​garlic, 1 tablespoon of olive oil and a little chopped green parsley. I didn't leave them for more than 5 minutes because the lemon juice, being acidic, starts to cook the shrimp (like ceviche). You will see how they start to turn white because their proteins are denatured under the action of acid.

Do not add more garlic because it must give a vague aroma, not cover the shrimp.

In the meantime, the water in the pot started to boil, so I boiled the pasta. They are boiled according to the package instructions. I boiled them for 9 minutes. I made sure to synchronize the moment of adding the pasta in the boiling water with the start of the shrimp cooking. I really wanted both components to be ready at once.

Black pasta with seafood

Tonnarelli is the pasta that takes its name from the small town of Tonnarella in Sicily. They are also called troccoli in Puglia. For a touch of authenticity or to stand out from the pattern of white / yellow pasta and on the reason of combining this type of pasta with seafood when making the dough, add black cuttlefish.


1 teaspoon chopped hot pepper, black cuttlefish, 250ml dry white wine, 1/2 teaspoon pepper, 3 teaspoons salt, 1 packet butter, 3 cloves garlic, 500g mussels in shell, 1 squid, 5-6 shrimp medium-sized fresh, 4-5 cherry tomatoes, a bunch of parsley, a bunch of basil, 150ml olive oil, basil, 100ml balsamic vinegar, 200g cherries, 1 lemon, 4 eggs, 1 teaspoon sunflower oil, 1kg faina 00

After finishing making the dough, let it rest wrapped in a cold food foil or closed in a bowl and put in the fridge for 30 minutes. During this time, prepare the seafood: peel the mussels, squid, chop the parsley, peel and chop the garlic, prepare the final ornament (a reduction of cherries with balsamic vinegar and a pesto without pine buds).
Remove the dough and spread it with the help of the machine or if not, with the help of the twister (facalet) it is cut into 2-3 mm strips at a thickness of the dough sheet approximately equal (being a little thicker they allow the absorption of strong sea flavors) . The pasta is left to boil for a maximum of 5.5 minutes in salted water for approx. 1 teaspoon (served al dente).

Meanwhile, prepare the mussels in a deep pan, which is set on fire. Add the butter, garlic and mussels, when the mussels open, remove from the heat, in another pan add the shrimp that cook quickly with butter and a little olive oil approx. 3 min, the squid cooks on high heat for only 30 seconds. (if added at the beginning or after 30 seconds of baking, they become chewing gum), a little parsley, cherry tomatoes and wine, approx. 50ml.

When the pasta is cooked, take it out and add it to what we already have in the pan (mussels, shrimp and squid are put in the same pan), mix well with the pesto sauce and start assembling on a plate. With the help of tongs, take the paste and put it in the polish, and with the help of a fork form a "nest" that comes mounted in the specific plate for pasta, mount the seafood, add the remaining sauce, then with the help of silicone brush decorate the plate.

Spaghetti ingredients with seafood

  • 500 grams of spaghetti with durum wheat & # 8211 of mine were cuttlefish ink, so black, but can be used just as well as usual
  • 1 kg. of live clams of the clam type (venerupis decussata) or 500 grams of clams and 500 grams of mussels
  • 500 grams of raw, cleaned and shrimp
  • (preferably squid pieces ½ of shrimp, etc. can be replaced)
  • 125 ml. of dry white wine
  • 2 cloves of garlic
  • 3 tablespoons extra virgin olive oil
  • 300 grams of well-ripened tomatoes, peeled and cut into cubes or canned tomatoes
  • optional, 2-3 cherry tomatoes / serving (15 pieces I used), used to garnish the dish
  • hot pepper flakes to taste
  • 1 bunch of chopped green parsley
  • salt and freshly ground black pepper

How to prepare spaghetti with seafood

Preparing shells

1. Whether you use one or more types of shells, make sure they are clean, free of algae and sand on the shells. They can be rubbed well with a brush under running water. We rinse under running water and we can move on.

Some may prefer to keep the shells in cold water for 20 minutes before cooking. They will filter the water and remove in them some of the sand they contain, but also the salt they contain naturally, from sea water. This means that you will have to add table salt to the cooking. Both options are fine, each opts for the one that makes him feel more comfortable.

Cooking shells

2. Put the shells in a saucepan, adding about 400 ml. of water and wine sec. If we kept them in cold water, we add 1 teaspoon of salt. Cover the pan with the lid and cook the mussels over high heat.

3. When the liquid starts to boil, the shells open, many at the same time. Shake the pan and cook for another 2 minutes under the lid. Then remove the lid and remove the open shells with a whisk, placing them in a bowl. Those that remain unopened are thrown away, they were dead before you cooked them. In no case do we cook the shells more than necessary, because they will harden.

The liquid left in the pan is precious, in no case do we throw it away. We will use it as a spice for spaghetti with seafood, boil it until it drops by half, then filter it through a fine sieve and keep it separate.

4. My shells were very fresh and only one, out of a kilogram, did not open. We kept 30 pieces with the shell, to garnish our spaghetti with seafood. From the rest I extracted the meat and put it in a separate bowl and threw the empty shells.

Boiling pasta

5. Put a large pot (4-5 liters) of water on the fire. When the water boils, add 2 tablespoons of salt, mix and add the spaghetti. Carefully read on the package what cooking time is indicated for the spaghetti used. Mine have the recommended cooking time of 8 minutes, so I will cook them in boiling water for 6 minutes and the last 2 minutes I will finish them in sauce, from where they will be impregnated with flavor. The success of the preparation depends to a large extent on timing, it is important that the sauce is ready to receive the spaghetti when they have boiled in water for 2 minutes less than the recommended time on the package.

Sauce preparation

6. In a wide and deep pan put the extra virgin olive oil and garlic, whole puppies, just crushed with a blade. We turn on the heat and allow the garlic to gradually heat up, releasing its aroma into the oil. This subtle garlic flavor will be felt in our spaghetti with seafood, without being the dominant taste of them.

7. When it turns slightly golden on one side, turn the garlic on the other side. Optionally, we can now add cherry tomatoes (if we use them). We soak them in garlic-flavored oil to taste.

8. After the garlic starts to brown on the side with which it is in contact with the pan, we remove it because it has fulfilled its purpose. If burned, garlic can adversely affect the taste of the sauce. Add the diced chopped tomatoes to the pan and bring to the boil. After 1-2 minutes, remove the cherry tomatoes (if using them) and keep them separate, warm.

9. Add the tomato juice, which we kept separately, over the tomatoes in the pan (see point 3). Bring to a boil and simmer for about 6 minutes. Basically, the moment when the tomato sauce with shellfish juice starts to boil, must be synchronized with the moment when the spaghetti is boiled.

Cooking shrimp

10. Meanwhile, cook the shrimp in the sauce. They do not need more than 2-3 minutes of cooking to turn pink, from gray as they are raw.

11. So add the shrimp to the sauce, turn them with the spoon, while the sauce boils. We take them out of the sauce when they turn pink and keep them separate, warm.

Finishing the pasta in the sauce

12. When the time has elapsed for the spaghetti to boil in water (recommended time on the package -2 minutes), drain the water quickly. Taste the sauce, which boils separately, in a large, deep pan, and season to taste, if necessary, with salt, freshly ground pepper and hot pepper flakes. Add the spaghetti, all at once, to the tomato sauce with shell juice. We mix them to dress well and boil them for 1 minute in the sauce.

13. Immediately add the shrimp, shellfish and preserved shells. Mix everything carefully and let it cook together for another 1 minute. And they & # 8230 are ready to serve, as they should, in fact, because the kitchen smells incredibly tempting!

Serve spaghetti with seafood

These seafood spaghetti must be served fresh as soon as we have finished cooking them. Slice them nicely into plates, trying to give them volume, and add the shells of shells and shrimp on top. If we chose to use cherry tomatoes, we add a few of them when serving. Sprinkle with chopped green parsley and great appetite!

Black spaghetti with shrimp recipe & # 8211 black spaghetti di sepia with shrimp & # 8211 is made very easy and fast. It is fragrant, tasty with a beautiful presentation. Pasta with cuttlefish ink has a wonderful aroma, with a vague smell of sea water, but which makes the perfect combination with seafood.

I had a bag of black spaghetti bought last holiday in Italy. In 4 months they expired, so I took advantage of the fact that I had a bag of shrimp in the freezer and I prepared the best spaghetti nero di seppia with shrimp. Black pasta can be found in stores with Italian specialties but also online and do not have very high prices. You can also use black tagliatelle for this recipe.

We are fans of you pasta recipes with seafood, so you will find on the blog recipes that can inspire you to cook them if you like seafood:

Cuttlefish ink is what gives color to pasta, but also a special aroma, and the taste is neutral, but slightly salty. Black spaghetti & # 8211 spaghetti nero di sepia look incredibly beautiful to me. They have something vibrant, a dramatic presentation, a real show on the plate.

I have eaten such pasta in Italy and Spain, but it is certainly found in many other countries. I read at one point that among the first to use cuttlefish ink for pasta were the Japanese.

Black spaghetti with shrimp they are perfect for an elegant, light dinner, without long cooking times or complicated stages.

If you love pasta with seafood, you can't help but love it too recipe for black spaghetti with shrimp. Garlic, lemon and greens add flavor, and shrimp and tomatoes add color and taste.

To get the best black spaghetti with shrimp you will need to boil the pasta in salted water according to the instructions on the package. Boil the pasta al dente in salted water. They are boiled only when the water boils. For every 100 g of pasta use 1 l of water and 1 teaspoon of salt.

Shrimp cook quickly. Do not overcook them as they will harden. I used frozen shrimp. I cooked them after they thawed overnight in the fridge.

Here is the list of ingredients and how to prepare it black spaghetti with shrimp explained step by step below.


500 g black cuttlefish spaghetti & # 8211 black spaghetti

1 tablespoon topped tomato paste

1 large tomato peeled and seeds

1/2 teaspoon hot pepper flakes or hot paprika powder

grated peel of 1 lemon

juice of half a lemon

4 sprigs of basil and 1/4 bunch of green parsley

To prepare black spaghetti with shrimp, I first boiled 5 l of water with 5 tablespoons of salt. Until the water boils so I can boil the pasta, I prepare the ingredients for the sauce.

I peeled the tomato and seeds and chopped the pulp into medium-sized cubes. I cleaned the garlic, and I chopped 3 larger dogs, I gave one to the press.

When I boiled the black spaghetti, I started preparing the sauce.

I heated the oil in a very large pan with high walls. I lightly chopped the larger chopped garlic, then quenched with wine and added the tomato paste, tomato sauce and a teaspoon of sugar.

I seasoned with salt, pepper and hot pepper flakes and let the sauce boil for 3 minutes. I put the shrimp over the sauce.

At this point I put the tomato pulp and let it boil for a maximum of 3 minutes. In acest timp s-au fiert spaghetele, asa ca le-am scurs (dar am pastrat un polonic din zeama in care au fiert) si le-am pus peste sosul de rosii cu creveti. Am adaugat usturoiul dat prin presa, coaja rasa de lamaie si sucul de lamaie si am lasat pe foc inca aproximativ 2 minute, timp in care am amestecat pastele in sosul cu creveti.

Am pus jumatate din cantitatea de verdeata in oala dupa ce am oprit focul si am amestecat. Verdeata ramasa am presarat-o in fiecare farfurie.

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