Pasta with Cuttlefish
- 1 lb spaghetti
- 1 lb cuttlefish
- 7 oz canned tomatoes
- 2 ½ tablespoons extra virgin olive oil
- 2 cloves of garlic
- black pepper to taste
- salt to taste
If possible, when you buy the cuttlefish, ask the fishmonger to clean them for you and to reserve the ink sacs. Otherwise, wash the cuttlefish well. Remove the skin, bone, eyes, interiors and ink sacs, being careful not to rupture them.
Place the ink sacks in a small glass. Then dice the cuttlefish and its tentacles. Heat the oil in a pan over medium heat. As soon as the oil is hot, add peeled garlic. Once the garlic starts becomes slightly golden, add the cuttlefish and sauté for 5 minutes.
Adjust the salt and pepper and add the peeled tomatoes.
Continue cooking for 10 minutes, stirring from time to time. Adjust the salt and pepper again, if necessary, and break the sacs of cuttlefish ink in the pan.
Stir quickly and remove immediately from the heat so that the ink doesn’t form clumps. In the meanwhile, cook the pasta in a large pot of boiling salted water.
Check the box for the cooking time. Once this time has past, drain the pasta and toss with the sauce.
Although the color of this dish may surprise you at first, pasta with cuttlefish ink is one of the most common recipes of the Italian costal regions.
This dish is often said to be originally from Sicily, you can find various versions of the recipe in almost every region in Italy, both in the south and the north.
The fact that the dish is so widespread – from the Veneto to Campania – is because cuttlefish were a favorite food of humble fishermen’s families. One of the main reasons for this is because, like pigs, nothing goes to waste when eating cuttlefish, even their ink is used to make pasta sauce.
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