Pasta in Tomato sauce with Cuttlefish

Updated: Jul 19

Exquisite Pasta with Tomato Sauce and Cuttlefish

Indulge in a delightful Mediterranean culinary experience with our exquisite dish of pasta accompanied by tender cuttlefish simmered in a rich and velvety tomato sauce. This meal not only tantalizes the taste buds but also captures the essence of coastal cuisine.
The combination of the ocean's bounty with the vibrant flavors of tomatoes creates a harmonious blend that is both satisfying and nourishing.

Preparation and Ingredients

The preparation of this dish is remarkably quick and easy, making it an ideal choice for both busy weeknights and special occasions. Begin by selecting high-quality pasta, such as spaghetti or linguine, which will perfectly complement the sauce and cuttlefish.

The cuttlefish, known for its delicate texture and subtle flavor, should be cleaned and sliced into rings or pieces, ensuring that it cooks evenly and absorbs the flavors of the sauce.

To create the soft tomato sauce, start with a base of sautéed garlic and onions, allowing them to become fragrant and translucent. Then, add ripe, crushed tomatoes, which can be fresh or canned, along with a splash of white wine for depth. Season with a pinch of salt, freshly cracked black pepper, and a sprinkle of red pepper flakes for a hint of heat. Allow the sauce to simmer gently, letting the flavors meld together beautifully.

Once the sauce is nearing completion, introduce the cuttlefish to the pot, allowing it to cook just until tender—this usually takes only a few minutes, as overcooking can lead to a rubbery texture. Meanwhile, cook the pasta in a separate pot until al dente, ensuring it retains a slight bite that will hold up against the sauce.Once both components are ready, drain the pasta and combine it with the tomato and cuttlefish sauce, tossing gently to ensure every strand is coated in the luscious sauce.
For an added touch of freshness, garnish with freshly chopped parsley or basil, and a drizzle of high-quality olive oil.

Serve immediately, allowing your guests to savor the vibrant colors and enticing aromas of this Mediterranean masterpiece.

Conclusion

Whether enjoyed as a comforting family meal or an elegant dish for entertaining, this exquisite pasta with tomato sauce and cuttlefish is sure to impress and satisfy. Follow this recipe to recreate this delightful experience in your own kitchen, and let the flavors of the Mediterranean transport you to sun-kissed shores and bustling coastal markets.

Ingredients: simple, total time: 40 min., 4 serving

Preparation:

Prepare all the ingredients as described above.
First start with the cuttlefish sauce, then towards the end of 10 minutes, put the pot with water wait for it to boil for the pasta. Pour in water, a little olive oil and a 1 teaspoon of salt.

Cuttlefish Sauce:

Add olive oil to a larger pan and heat over low to moderate heat.
Add the chopped onion and sauté for about 3–5 minutes until it becomes transparent.
Then add cuttlefish cut into pieces and fry for about 2–3 minutes, add chopped garlic and wait for it to smell and stir.
Immediately pour white wine over the ingredients and cook for about 7–10 minutes until the alcohol evaporates.
Add the vegetable broth and cook for about 10 minutes, then add the tomato paste. Mix it all well.
Season with salt, black pepper, and dry basil.
Add a little water (100 ml) gradually as needed.
Cook on low to moderate heat, for about 25 minutes, until it gets a nice color, and it is well softened.
In the meantime, add the pasta to the water and cook according to the instructions on the package.
With a ladle, scoop out the liquid from the pot where the pasta was cooked and pour it into a cup.
Strain the pasta well. Immediately add the pasta and 3 spoons of liquid that you set aside to the finished sauce, mix everything well for about 1–2 minutes and turn off the heat.
Serve warm in plates, you can pour spicy oil if you like it!