A dish extremely popular throughout Italy.
Preparation:
- 20 minutes
Cooking time:
- 20 minutes
Ingredients for 4 people:
- 500 g of cuttlefish
- 300 g of troccoli
- 300 g of tomato pulp
- 2 cloves of garlic
- ½ glass of white wine
- chili pepper
- 2 tablespoons of extra virgin olive oil
- salt
Preparation:
- Clean the cuttlefish by removing the bone, gently open them with scissors along the bone's position, detach the heads with all the innards being careful not to break the ink sac, and gently set it aside. Do not detach the hazelnut-colored sacs that are at the base of the heads.
- Wash the sac both inside and out under running water and remove the skin.
- Cut the sacs into small pieces and cut the heads into 4 parts after separating them from the hazelnut sacs.
- In a pan, put the oil, chili pepper, and crushed garlic and remove it as soon as it turns golden, adding the cuttlefish.
- After 2 minutes of cooking, add the wine and, after another 2 minutes, the tomato pulp, cook for another 10 minutes.
- Finally, add the hazelnut sacs and the ink sacs, breaking them with the tines of a fork directly over the edges of the pan, and cook for 5 minutes.
- Separately, cook the pasta in plenty of salted water. Drain it and pour it into the pan with the sauce, let it flavor on the fire for a moment, and serve.