Ingredients:
500 g cuttlefish
1 medium-sized onion, sliced
a small bunch of (chopped) parsley
300 g tomatoes
400 g spaghetti
extra virgin olve oil
Preparation:
Clean and cut the cuttlefish into strips, keeping the ink sacks aside.
Fry the onion over a low heat and add the cuttlefish, the peeled tomatoes (cut into fairly large pieces) and the chopped parsley. When the sauce begins to reduce, add the ink sacks and break them, stirring well. Continue reducing.
In another pan, cook the pasta and then mix in the sauce. If you like, you can add grated sheep’s milk cheese to taste. Serve hot.
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