Ingredients for 4 people
- 300 g fresh cuttlefish;
- 280 g spaghetti;
- 15 g onion;
- 60 g L’Equilibrato EVO Olive oil;
- 2 tbsp tomato sauce;
- 50 g white wine;
- 2 bay leaves;
- Salt to taste;
Procedure
- Clean the cuttlefish, collect the ink sacs, (you can ask your local fishmonger for help) and cut them into strips of about 3/4 mm.
- Place the cut cuttlefish in a frying pan and add L’Equilibrato EVO Olive oil, finely chopped onion, bay leaf and cook for a few minutes, blending with the wine.
- Continue cooking by adding the tomato sauce for about 20 minutes. Add the ink in the last 4 to 5 minutes of cooking.
- Boil the pasta until it is al dente and pan-fry it.
- Serve immediately with a drizzle of chili-flavored Il Guastafeste EVO Olive Oil.