Squid Ink Pasta
We’re happy to be collaborating with the “Asian Food Soldier” Chef Melvyn Lee, ambassador of San Remo pasta for this wholesome recipe video!
In Singapore, spaghetti can be a versatile ingredient, and with this recipe we recognise that it is even more so with this simple squid ink pasta recipe. This is a relatively simple recipe that can be performed in a little under an hour. Tomato paste, chopped basil, and anchovies were used to give the sauce more body and additional taste. Honey was also used in tossing to balance the saltiness of the anchovies and give the pasta an even profile.
Enjoy this dish and share them with your pasta-loving friends!
#themeatmensg #simple #delicious #sanremo #squidink #pastarecipe
|250g San Remo Vermicelli|
|300g fresh squid|
|8cloves garlic (sliced)|
|30g basil (chopped)|
|2½ tbsp tomato paste|
|½tsp dried oregano|
|Extra virgin olive oil to taste|
|Salt & pepper to taste|