Squid Ink Troccoli

A dish extremely popular throughout Italy, featuring cuttlefish cooked with its own ink for a dramatic black sauce.

Ingredients

• 500 g of cuttlefish
• 300 g of troccoli
• 300 g of tomato pulp
• 2 cloves of garlic
• 1/2 glass of white wine
• Chili pepper
• 2 tablespoons of extra virgin olive oil
• Salt

Preparation

1. Clean the cuttlefish by removing the bone, gently open with scissors, detach the heads with innards while protecting the ink sac. Preserve the hazelnut-colored sacs at the head's base.
2. Wash the sac inside and out under running water and remove the skin.
3. Cut the sacs into small pieces and divide the heads into 4 parts after separating from the hazelnut sacs.
4. Heat oil in a pan with chili pepper and crushed garlic; remove garlic once golden, then add the cuttlefish.
5. Cook for 2 minutes, add wine, then cook 2 more minutes before adding tomato pulp. Cook for 10 minutes total.
6. Add the hazelnut and ink sacs, breaking them with a fork over the pan's edge, and cook for 5 minutes.
7. Cook pasta separately in salted water, drain, add to the sauce, and let it absorb flavors before serving.