Spaghetti with Cuttlefish Ragù

I can provide you with a recipe for spaghetti with cuttlefish ragù, a seafood variant of the classic ragù. Here’s how to prepare it:

Ingredients

• 400g spaghetti
• 500g cleaned cuttlefish
• 200ml tomato passata
• 1 small onion
• 1 garlic clove
• 1 glass of white wine
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley (optional)

Preparation

1. Start by finely chopping the onion and garlic.
2. In a large pan, heat a drizzle of oil and sauté the onion and garlic until they become translucent.
3. Add the cuttlefish cut into pieces and let them brown well.
4. Deglaze with white wine and let the alcohol evaporate.
5. Add the tomato passata, adjust salt and pepper, and let cook over medium-low heat for about 30 minutes, until the sauce has thickened and the cuttlefish is tender.
6. Meanwhile, bring a pot of salted water to a boil and cook the spaghetti until the desired consistency.
7. Drain the pasta and combine it with the cuttlefish ragù, mixing well to ensure the sauce coats all the spaghetti.
8. Serve hot, garnished with chopped parsley if desired.

Curiosities

The cuttlefish ragù is a seafood version of the classic meat ragù. The cuttlefish, with its delicate yet distinctive flavor, makes the dish light and special, perfect for seafood lovers.

Remember that you can always customize your recipe by adding other ingredients, such as chili pepper if you want a spicy touch or black olives for an extra Mediterranean flavor note.