Pennette al nero di seppia
Instructions
Remove from cuttlefish black bag and place it in a Cup, then cut the cuttlefish into small dice; make stir-fry 1/2 chopped onion; When is well browned add the cuttlefish, Saute and add broth or white wine; Add 150 g of tomatoes and black bags by cutting with scissors and stretching it with 1/4 of water.
Bring to slow boil up when cooked.
Cook the pasta separately and then drizzle with the black sauce obtained.
Ingredients and dosing for 8 persons
- Type pasta pennette
- 600 g of fresh cuttlefish
- 1/2 onion
- 150 g of tomato