Serves 4.
350 g / ¾ lb spaghetti, 350 g / ¾ lb cuttlefish, 1 onion, 300 g / 11 oz tinned tomatoes, parsley, seasoned pecorino cheese, olive oil.
Clean the cuttlefish, remove the bone (discard) and the ink-sacs (reserve). Sauté the sliced onion in 4-5 tablespoons of oil, together with a spring of parsley, chopped. Add the cuttlefish, cut into strips, along with the roughly-chopped tomatoes. Cover and simmer gently (20 minutes). Take off the lid, add a couple of ink sacs and reduce the sauce. When the pasta is cooked, drain it al dente and sauté briefly in the black sauce in the frying pan. Dust with grated pecorino cheese and serve.
Preparation time: 15’
Cooking time: 25’
Kcal (per serving): 567
Proteins (per serving): 30
Fats (per serving): 19
Fats (per serving): 19
