Ingredients
Scale
- 12 ounces squid ink spaghetti
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon granulated sugar
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Black paper bat cutouts (optional for garnish)
Instructions
- Bring a large pot of salted water to boil. Cook squid ink spaghetti according to package directions until al dente, about 8-10 minutes.
- In a large saucepan, heat olive oil over medium heat. Add diced onion; sauté until softened (5-7 minutes).
- Stir in minced garlic; cook for an additional minute.
- Add crushed tomatoes, tomato paste, sugar, oregano, salt, and pepper to the saucepan. Simmer on low heat for 10-15 minutes, stirring occasionally. Adjust seasoning if necessary.
- Drain cooked spaghetti and divide among serving bowls.
- Top each portion with warm tomato sauce and garnish with black paper bats if desired. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling/Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 390
- Sugar: 8g
- Sodium: 540mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 0mg