Spaghetti nero di seppia
‘Acqua pazza’ (literally ‘crazy water’), a dazzling combination of water and wine, is a staple of Southern Italy and is an extraordinary accompaniment to the excellent fish of its coasts.
In this recipe we wanted to evoke its spirit by using our Spaghetti nero di seppia, already rich in salty and maritime notes that are released as soon as they touch boiling water.
First of all, crush two cloves of garlic with the flat side of a knife and braise them with oil and sliced green chilli pepper. Add the sliced cherry tomatoes and when they begin to release liquid, add the wine and stew well while the spaghetti boil until they are still quite al dente.
Drain the spaghetti, add them to the pan and toss them vigorously. Remove the garlic and serve topped with the ‘acqua pazza’.
INGREDIENTS FOR 4 TO 6 SERVINGS
1 package of Spaghetti Neri Speciale Felicetti
200 g of cherry tomatoes
2 green chilli peppers
1 glass of dry white wine