Armando's spaghetti, created in collaboration with Chef Alessandro Borghese and cooked by the Chef for ABKS, is made with datterino tomatoes, smoked herring, and squid ink.
Ingredients for 4 people- 320g of Armando Pasta spaghetti
- 300 g of datterino tomatoes
- 1 clove of garlic
- 3 g cuttlefish ink
- 1 smoked herring
- 2 anchovies
- 1 Amalfi lemon
- 10 capers
- 2 sprigs of basil
- Extra virgin olive oil to taste
- Salt to taste
- Black pepper to taste
Wash the cherry tomatoes and cut them in half. Sauté the extra virgin olive oil, garlic, and anchovies in a pan, then add the cherry tomatoes, water, and chopped capers and cook.
At the end of cooking, add the cuttlefish ink.
Cook the Pasta Armando spaghetti in boiling water and, once cooked, stir in the tomato sauce and squid ink.
Finish the dish with a grated lemon zest, shredded smoked herring, and the smallest basil leaves.
Enjoy your meal!
