Ingredients
Preparation
- Flake Gourmet Daing.
- Chop tomatoes.
- Wash, dry and roughly chop parsley.
- Cook squid ink spaghetti according to package directions, set aside 1 cup pasta water.
- Set aside 1/4 cup of Connie's Kitchen Gourmet Daing, flake till very fine and toast in a dry frying pan over low- medium heat till slightly crispy. Cool on paper towel.
- In the same pan over a medium flame, heat olive oil and sauté garlic for 2 mins.
- Add chopped tomatoes and a small pinch of salt, sauté 2 mins.
- Add drained noodles to pan, toss to combine. Add pasta water a little at a time just until the noodles are easily mixed.
- Mix in un-toasted flaked Connie's Kitchen Gourmet Daing and chopped parsley. Remove from flame.
- Transfer to serving dish, top with toasted Connie's Kitchen Gourmet Daing and serve.
- Enjoy!
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