Squid Ink Tagliolini with Anchovies, Cherry Tomatoes, and Candied Lemon
Ingredients
- Fresh tagliolini pasta: 14 oz (400 g)
- Squid ink: 2 packets
- Anchovy fillets: 4
- Cherry tomatoes: 7 oz (200 g)
- Lemon (for candied lemon): 1
- Sugar (for candied lemon): 1/2 cup (100 g)
- Garlic cloves: 2
- Extra virgin olive oil
- Fresh basil: to taste
- Salt and pepper: to taste
Instructions
- Candied Lemon: Wash the lemon and slice it thinly. Prepare a syrup with water and sugar, bring to a boil, and cook the lemon slices for 20 minutes until translucent. Let them cool.
- Anchovy and Tomato Base: Heat the oil with garlic in a pan, add the anchovy fillets, and let them melt. Add the halved cherry tomatoes and a splash of water. Add the basil and cook for a few minutes.
- Tagliolini: Cook the tagliolini in salted water, drain them al dente, and transfer them to the pan. Add the squid ink, mixing well to coat the pasta.
- Plating: Serve the tagliolini with the anchovy and tomato sauce. Garnish with chopped candied lemon and a drizzle of olive oil.
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