Ingredients
Preparation
- Cook squid ink spaghetti according to package directions, set aside 1 cup pasta water.
- Wash and dry parsley, roughly chop.
- Wash, dry and slice cherry tomatoes in half.
- Heat a large frying pan and pour in the oil from Salsa Amaya.
- Sauté garlic 2 mins.
- Add cherry tomatoes, salt, and drained noodles to pan.
- Toss to combine. Add pasta water a little at a time just until the noodles are easily mixed.
- Remove pan from flame, mix in Salsa Amaya and chopped parsley.
- Transfer to serving dish.
- Enjoy!
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