Spaghetti with Cuttlefish ink

Clean the cuttlefish Carefully preserve the ink sacs. Rinse them under running water, remove the tentacles, and cut the sacs into even strips, so they cook evenly and are easier to combine with the sauce.

Plunge the ripe tomatoes into boiling water for a few seconds, then drain and peel them. Chop them into small pieces and remove the seeds: the pulp prepared this way will make the sauce smoother and limit excess liquid during cooking.

Heat the oil in a shallow pan Sauté the minced garlic until soft. Keep the heat moderate and wait until the garlic turns lightly golden and releases its aroma, without letting it darken, to avoid bitter notes in the sauce.

Join the cuttlefish to the soffritto and brown them over high heat for a few minutes, stirring frequently. Wait for the surface to absorb the flavor and for the liquid released by the mollusks to begin to reduce; the bottom should appear less watery before proceeding.

Pour in shallow pan the prepared tomatoes, season with salt to taste and pepper and mix to distribute the seasoning. Continue cooking. over high heat until the sauce begins to simmer and the tomatoes mix with the liquid from the cuttlefish.

Add the vesicles with the ink, lower the heat and cover the shallow pan. Cook for about 20 minutes, stirring when necessary, until the cuttlefish they become tender and the sauce takes on a dark, uniform color and a well-bound consistency.

Bring to a boil the water and boil the spaghetti. Drain them. al dente, keeping the pasta firm in the centre: it will finish flavouring when it is added to the sauce cuttlefish and tomato.

Transfer the spaghetti into the shallow pan with the sauce and mix to coat them evenly. Finish with chopped parsley and serve when the pasta is nice and shiny, the sauce adheres to the spaghetti and the strips of cuttlefish are distributed.