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Pasta with cuttlefish,
the white version with cherry tomatoes

Spaghetti with cuttlefish, the white version with cherry tomatoes

Of these sea spaghetti that forty years have often appeared on my table, could not and should not miss a blank version.

Or to be more precise, a version so without passing but with the addition, towards the end of cooking, of some fresh cherry tomatoes in wedges.

The preparation is very similar to that of the preparation in red with the only difference that the absence of the past will perhaps require the addition of a little more cooking water to the sauce.

Then remember that these spaghetti will be drained very al dente in order to finish cooking in the pan absorbing the sauce left deliberately still fluid, not only the liquid but especially all the aroma and flavor of the sauce.

And now, starting as always from the ingredients, let's start cooking!

Ingredients for four people:

pasta (spaghetti)

g.

280

cuttlefish

g.

300

extra virgin olive oil

TS.

3

onion

pc.

1

garlic

clove

1

White wine

ml.

50

Cherry tomatoes

pc.

8

black olives

Ad Lib.

capers

Ad Lib.

parsley

Ad Lib.

salt and pepper

q.s.

extra virgin olive oil

TS.

3

Preparation:

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Clean the cuttlefish and separate the legs from the bag.

Wash well and cut the tentacles into small pieces.

The bags, however, cut into strips and keep aside.

Peel the olives and cut them into quarters, wash and desalinate the capers.

Chop the onion and crush (or finely chop) the garlic clove.

Heat the oil in a large pan (it will also serve to make you flavor the pasta) and gently brown the onion and garlic.

Add the chopped tentacles and let them cook for a few minutes.

Then complete with the striped bags, sprinkle with white wine and just blend salt and pepper, adding a spoon or two of water if necessary.
Add half of the chopped parsley, olives and capers.

Then cover and cook over a low heat: it must only hint to simmer.

In the meantime, cook the water for the pasta.

Throw the pasta.

Check the sauce every now and then, if it tends to dry, add a little of the cooking water: it must be kept slightly liquid until the end.

A couple of minutes before the pasta is ready, add the sliced ​​cherry tomatoes and the rest of the olives and capers.

As soon as the pasta is al dente, drain it immediately and pour it into the pan, on a high flame.

Sauté the spaghetti for a few minutes to let it dry and absorb the sauce.

Season with the remaining parsley, chopped with hands, and serve immediately on the table directly from the pan.

Bon appetit!

ADVICES AND NOTES:

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