Pennette with Cuttlefish, Olives, and Tomato

Pennette with cuttlefish, olives, and tomato is a simple yet flavorful dish that combines the tastes of the sea with Mediterranean tradition. Here’s the recipe for 4 people:

Ingredients

• 320 g of pennette
• 400 g of cleaned cuttlefish
• 200 g of cherry tomatoes
• 80 g of pitted black olives
• 2 cloves of garlic
• Fresh parsley to taste
• Extra virgin olive oil to taste
• Salt to taste
• Chili pepper (optional)

Preparation

1. Start by washing and cutting the cherry tomatoes in half or quarters, depending on their size. Cut the cuttlefish into strips or small pieces.
2. In a large pan, heat a drizzle of extra virgin olive oil and gently sauté the whole garlic cloves, which you’ll remove as soon as they are golden to avoid an overpowering flavor.
3. Add the cuttlefish to the pan and cook until they become translucent and slightly golden.
4. Add the cherry tomatoes and black olives, and let cook for about 10 minutes, so the flavors blend well together. If you like, you can add a pinch of chili pepper to give the dish a spicy kick.
5. Meanwhile, bring a pot of generously salted water to a boil and cook the pennette according to the package’s cooking time for al dente pasta.
6. Once cooked, drain the pasta and transfer it to the pan with the cuttlefish, tomato, and olive sauce.
7. Toss the pennette in the sauce for a couple of minutes, allowing the pasta to absorb all the flavors.
8. Serve immediately, garnished with chopped fresh parsley.

Curiosity

Cuttlefish are a very versatile ingredient in the kitchen and can be prepared in various ways. In this recipe, they are at their best because their tender flesh pairs perfectly with the strong flavor of the olives and the freshness of the cherry tomatoes, creating a balance of flavors highly appreciated in Italian cuisine.