675 g/ 1 1/2 lb prepared cuttlefish, ink sacs reserved
2 tablespoons olive oil 1 onion, very thinly sliced
200 ml/7 fl oz dry white wine 2 tablespoons tomato purée
350 g/12 oz fusilli 1 tablespoon chopped fresh flat-leaf parsley salt and pepper


1.Cut the cuttlefish into strips. Heat the olive oil in a saucepan, add the onion and cook over a low heat, stirring occasionally, until softened.
2.Add the cuttlefish and cook over a medium heat, stirring occasionally, until lightly browned. Add the wine and cook until it has evaporated.
3.Stir in the tomato purée, season with salt and pepper, reduce the heat, cover and cook for 1 hour.
4. Cook the fusilli in a large pan of salted, boiling water until al dente. Pour the cuttlefish ink into the sauce and stir in the parsley. Drain the pasta, tip it into the sauce, mix well and transfer to a warm serving dish.

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