Spaghetti with cuttlefish ink sauce and cherry tomatoes

METHOD

Our cuttlefish ink sauce is ideal for long pasta such as spaghetti. Pour the still-frozen sauce into a frying pan with a drizzle of oil, heat over low heat for about 5 minutes until defrosted and finish cooking with the spaghetti drained al dente; at the end of cooking add some chopped fresh mint and halved date or cherry tomatoes previously blanched in the frying pan.