Spaghetti with cuttlefish
Instructions
Clean well and peel the cuttlefish, rinse them and cut them into thin strips.
In a crock with oil put to saute the onion, garlic and the chopped tentacles, join the cuttlefish, stir, add the tomatoes and the seeds deprived of water, salt and pepper just pounded in a mortar.
Then continue cooking at moderate fire until the cuttlefish will be well cooked, adding from time to time a little lukewarm water if the sauce is too narrow.
Boil spaghetti in salted water, drain them al dente, put them in a serving dish, sprinkle them with grated cheese and chopped parsley and pour the sauce with cuttlefish.
Ingredients and dosing for 4 persons
- 400 g of type pasta spaghetti
- 600 g of cuttlefish
- Onion
- 2 cloves of garlic
- 1 tablespoon of chopped parsley
- 10 cl of olive oil extra virgin
- 750 g of peeled tomatoes
- Salt
- Pepper
- 80 g of grated pecorino cheese